I recently made up this recipe as I went... WHAT A WINNER!!
Give this a go and watch your immune system increase instantly! I'm all about staying warm, healthy and well nourished. Then spreading all that goodness with my community and gym members! So enjoy!
- 4-6 chicken thighs
- 1/2 butternut pumpkin
- 2 onions
- 1 garlic bulb (yes, entire bulb!)
- 3 carrots
- 2 sweet potatoes
- 3 sweet peppers
- 3cm knob on ginger
- 2cm stick of fresh turmeric
- 2 tsp curry powder
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp tandoori seasoning (home made if possible)
- 1 tin coconut milk
- 1 cup chicken stock
- 3 cups water
- 1/2 lemon (optional)
- roasted jalapenos (optional)
- Heat your oven to 180C and line 2 baking trays with baking paper.
- Roughly peel and cube the pumpkin, carrots and sweet potatoes and spread over the baking trays.
- Slice the sweet peppers lengthways, remove the seeds and add to the tray.
- Slice the bottom of 1 onion and add to the tray.
- Remove the bottom of the garlic bulb and add entire bulb to tray.
- Place the 2 trays of vegetables into the oven and roast for 20 mins.
- While vegetables are roasting, roughly dice an onion, the ginger and turmeric (peeled).
- Heat some olive oil in a large saucepan. Once hot, add the onions, turmeric and ginger.
- Fry off over a low heat. Once browned, add the curry powder, tandoori seasoning and herbs and stir to combine. Add extra olive oil if need be, but dry fry the spices and herbs for best flavour.
- Once it's all fried off, add the chicken stock and coconut milk.
- Reduce to a simmer and leave lid off.
- Once vegetables have been lightly roasted, remove from the oven and add to the pot, removing the onion and garlic skins.
- Boil over a low heat for another hour to intensify the flavours. Once you're happy with it, blend it with a stick blender.
- Cut chicken thighs into cubes and fry in a fry pan until cooked through.
- Serve in bowls, add some of the chicken and enjoy!
- Drizzle with fresh lemon juice if desired :)