TURMERIC COCONUT CURRY
Coconut oil/Grapeseed oil/butter
Garlic - about 3 cloves
Ginger - grated about 3cm
Chicken (1kg thighs, whole untrimmed)
Cinnamon (1 tsp)
1-2 lemons (juice and whole lemon)
Coconut milk or cream (1-2 cans)
METHOD: (I use one pot for this, an oven safe saucepan, casserole dish with lid, or heavy cast iron pot)
Fry onion until transparent. Add the garlic and the ginger, fry for a minute. Add the spices (turmeric and cinnamon) and sweat them off until fragrant.
Add the chicken and lightly brown. Add all remaining ingredients (coconut milk/cream, salt, honey, whole lemon skin and all plus juice), stock if you wish.
Bake in a low, slow oven (about 120degrees) for about 2 hours. The chicken will be falling apart when done!
* This literally takes 5 minutes to prepare. I make this ALL the time because its quick, delicious, and freezes well.
* The more liquid you add, the more sauce you have. You can then also add some veggies for the last half hour of cooking if you wish.
* The liquid content doesn't necessarily need to cover the meat if you're cooking in the oven with the lid on. The chicken will still be moist and delicious! Comes down to personal preference.
* Serve with rice, cauliflower rice, roast veggies, steamed greens (you get the idea) .