By
in Dinner
Intro
This can be made as a vegetarian meal by using veg stock and using butternut squash or other veg instead of chicken. Preparation & Cooking time: 30mins
What you need
- Coconut oil
- Whole chicken
- 3 onions
- 2 carrots chopped
- 1 tablespoon grated fresh ginger
- 1 ½ cups chicken broth (home made)
- 1 fresh coconut (use water and coconut flesh)
- 2 tsp curry powder
- 1 tsp chilli
- 2 tablespoons lime juice
- 1 small green bell pepper, sliced thin
- ½ cup chopped fresh coriander, plus extra for garnishing
- ½ cup chipped coconut slices (optional)
How to do it
- 1 big pot and put in the whole chicken, add 2 onions, whole carrots, whole peppercorns good pinch of salt and cover with water. Bring to the boil and simmer for around 1.5hrs (depending on the size of your Chicken).
- Heat the Coconut oil in a medium sized soup pot over a medium heat and Sauté the onion, adding more oil if necessary, until tender.
- Add the ginger and cook for 1 minute. Add chicken broth (the water that you cooked Chicken in), coconut milk, curry powder and chilli. Bring to a simmer over medium heat.
- Add bell pepper and coriander and simmer for an additional 3 minutes.
- Stir in lime juice.
- Optional: garnish with more coriander and a sprinkling of chipped coconut slices.