1. To make the spice mix, combine all the spices into a jar and shake to combine.
  2. Sautee the garlic, onion and lemongrass in coconut oil until fragrant.
  3. Add the pumpkin, eggplant, pumpkin, zucchini, 1 tbsp of spice mix, cinnamon and paprika. Cook for 5 minutes.
  4. Add the bone broth, broccoli, beans, mushrooms and bay leaves and let simmer for 15 minutes. Add the coconut milk and continue to simmer for 20 minutes or until slightly reduced.
  5. Meanwhile, heat 1 tbsp coconut oil in a new frying pan and cook the chicken thighs skin side down for 15 minutes until skin in golden brown. Flip and continue to cook on low-medium heat for another 15 minutes or until cooked through. The flesh will remain dark and slightly pink due to the nature of the meat.
  6. While the chicken is cooked, pulse the cauliflower florets in a food processor until rice sized bits form. Set aside
  7. Once the chicken is cooked, add the cauliflower rice into the same pan and cook for 3-5 minutes.
  8. Serve the curry with a chicken thigh and cauliflower rice!

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