✨"Have faith in your journey. Everything had to happen exactly as it did to get you where you're going next."✨
Happy Tuesday, it's a rainy day here in Toronto.☔☁☔☁☔☁☔
It's the perfect day to be curled up on the couch with a fuzzy blanket and a good book.📖
Today's post consists of curry and spices.💥🔥
This is my own recipe for an anti- inflammatory pot of curry chicken.🍲
How many of you like curry?☝💁
I don't use store bought broths or pre-made sauces that can be full of additives, preservatives or sugar.
💁Lucy's coconut curry chicken:
▫6 boneless chicken thighs ( choose organic- raised a/o hormones or antibiotics)
▫1 medium onion diced
▫4 cloves of garlic diced
▫1 inch of ginger root sliced thin
▫2 bell peppers ( red & yellow)
▫1 mediumzucchini chopped
▫2 chayotes chopped ( from parents garden- totally optional)
▫2 tablespoons of cocounut oil
▫1 can of cha's organic coconut milk ▫spices: organic sea salt* black pepper* cumin* turmeric powder* cinnamon
▫2 cups of organic short grain basmati rice 💁How to:
▫In a large pot, on low heat, add the coconut oil and add in the curry powder, swirl it all together. Add in the coconut milk, blending together.
Add in the garlic, ginger root, onions until traslucent.
Add in the chicken thighs, add your spices, add water that you had boiled prior to starting, just enough to cover the chicken.
CooI the chicken half way, now add in rest of vegetables, mix all together, turn heat up high, once boiling, cover and let cook for 1 hour.🍲🍲🍲🍲
To serve: add the curry chicken on top of freshly cooked brown basmati rice.😃
✨Dinner is ready...serve and enjoy.❤