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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. 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).
  2. 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.
  3. 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.
  4. Add bell pepper and coriander and simmer for an additional 3 minutes.
  5. Stir in lime juice.
  6. Optional: garnish with more coriander and a sprinkling of chipped coconut slices.