Ingredients – serves 6
6 Organic Chicken Thighs
2 Large Carrots (c)
1 Large Brown Onion (s)
1 Large Zucchini with skin on (c)
1 Broccoli (s)
6 Button Mushrooms (s)
6 Large Kale leaves (g)
1 Large Bunch of Parsley (g)
4 Cloves Garlic (s)
1 250 g Packet of Mung Bean Vermicelli
2 Cups Bone Broth
1 Tin Organic Coconut Cream
1 Tbsp Organic Curry Powder
Ghee, Butter or Lard for sauteing
*Finely chop garlic and put to one side
*Melt Ghee in a large heavy based fry-pan
*Chop all the vegetable and lightly saute, 2-3 mins, in the ghee
*Slice the chicken into bite sized pieces and add to the fry pan
*Add the broth, coconut cream and curry powder
*Pop on a lid and allow to simmer away for approx 20-30 minutes on a low heat
*Meanwhile put the vermicelli in a large basin an cover with hot water
*Once the chicken is cooked through, strain off the noodles and divide between bowls.
*Turn the heat off the chicken mix and stir through the garlic.
*Put the Creamy Chicken and Veg on top of the noodles, distributing the sauce between each bowl. Enjoy!
(g) ~ leafy greens
(c) ~ deeply coloured
(s) ~ sulfur rich
~ Keeping in mind the necessity for 6-9 cups of vegetables and fruit every day, made up of equal quantities of dark leafy greens, deeply coloured and sulfur rich portions, I coded the above for your ease of reference.