Immune Toning Coconut Curry
piece of ginger
lower third finely chopped (or you can just hit the stalk a few times with the back of a knife to release the essential oil and put it whole in your pot. Just remove it at the end of the cooking .)
juice and zest
6 boneless chicken thighs
or about 500grams white fish, cut in bite size pieces
peeled, chopped into cubes
full fat coconut milk or coconut cream
Heat oil in large skillet on medium heat.
Add onion and cook until onions are translucent.
Add garlic, ginger, turmeric, cumin, coriander, lemongrass, zest and lime juice and chicken and more oil, if needed. Mix to coat onions and chicken and then add sweet potatoes.
Add 1 cup of chicken broth and a teaspoon of salt and bring to boil. Let cook until sweet potatoes are soft.
Add capsicum and cook for a few minutes.
Add coconut milk. Let simmer to mix flavours.
Top with fresh coriander and serve with cauliflower rice.
* If you do not react well to onions and garlic, omit those and use 1 tsp of garlic oil instead.