This is a great meal that can easily be made in bulk, tastes great and is very filling. Just freeze any leftovers for later.
Chicken Curry
Ingredients:
- 2kg skinless chicken thighs sliced into thick strips.
- 2 cloves garlic.
- 2 litres chicken stock or bone broth eggs.
- 230g jar of Yellow Curry.
- 1kg mixed frozen vegetables.
- 2 400ml cans of coconut cream.
- 2 tbsp Ghee (or choice of fat for cooking).
- Salt to taste.
Instructions:
- Melt ghee in a large saucepan or oven tray on your stovetop.
- Add chicken thighs and cook until they start to colour.
- Turn down the temperature to the lowest setting.
- Add garlic and yellow curry. Mix until chicken is covered.
- Add chicken stock/broth.
- Place lid on saucepan and simmer gently for 1 hour.
- Add frozen veges and continue to cook for 15 mins.
- Turn off the heat and mix in the 2 cans of coconut cream.
- Ladel into large bowls and serve.
Serves: Makes about 8-10 serves.
