Prepare 3 bowls, one filled with the flour, the other with the egg, and that last with the quinoa, salt, pepper and curry powder mixed together.
Dust the chicken in the flour, mix through the egg and roll in quinoa flakes.
On a medium heat, fill a deep sided fry pan or medium sized pot with the oil until half full (or until there enough to cover the chicken). Heat until 160°C
For the coleslaw, combine mayonnaise, mustard, cabbage, vinegar, celery, spring onions, cayenne pepper and salt and pepper in a bowl. Mix through until cabbage is evenly coated.
Cook the chicken a couple pieces at a time, removing from the oil when golden brown (don’t have the heat too high, or the chicken will burn on the outside and not cook through). Drain on paper towel to remove excess oil.
Serve chicken alongside the coleslaw, garnishing with extra spring onions and cayenne pepper.
For those of you who aren't familiar with Steph, she's a Resident Clinical Naturopath & Nutritionist BHSc at Willow Urban Retreat. This nourishing soup is the perfect recipe to prepare on a raining weekend afternoon as we head into the cooler months. This chicken soup creates a gut healing bone broth and is filled with immune boosting ingredients and anti-inflammatory nutrients. We are using the whole chicken to create the broth so this recipe is split into 3 parts.
We were lucky enough to have Bridget from Curry Favour share with us her recipe for cooking up a Beef Massaman Curry. It's a rich, fragrant curry and the meat just falls apart, the perfect comfort food!
With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
