This recipe is therapeutic for optimal gut health and digestion as well as boosting your immune system and lowering inflammation in the body, say Steph, Naturopath & Nutritionist. It's a great meal for anytime of year when you feel like you need to restore.
Serves 4
Ingredients:
600g Hagen's chicken thighs (You can also use white fish as a replacement in this recipe)
1 tin of coconut cream or milk
1 cup of Hagen's chicken broth
4 lemongrass stalks- finely chopped
6 kaffir lime leaves
2 limes
1 clove garlic- finely chopped
1 small brown onion- finely chopped
1 small knob of turmeric root-grated
1 small knob of ginger root- grated
1 tablespoon of turmeric powder
½ green chilli
200g green beans
1 tin of chickpeas- rinsed
1 cup of roasted cashews- chopped for serving
2 tablespoons of hemp seeds/ or sesame seeds for serving
2 cups of cooked Basmati rice to serve
Fresh coriander to serve
Extra virgin olive oil
Salt
Method:
Begin by covering your chicken thighs in the ground turmeric. Pop on some gloves and rub into the chicken. Set aside for 15-20 minutes while you make the curry.
Finely chop your garlic, onion and green chilli.
Removed the outer stalks of the lemongrass and peel until you reach the thin white stalk in the middle. Chop finely.
Grate your ginger and turmeric root.
In a heated pot, add a drizzle of olive oil and add chicken to seal each side for 3 minutes. Remove from pot and set aside in a clean dish.
Add another drizzle of olive oil and add onion and sauté for 5 minutes. Add garlic, ginger, turmeric, chilli and lemongrass and lightly fry for 5 minutes. Deglaze pot with chicken stock and stir well. Add chickpeas, lime leaves and coconut cream. Bring to a boil and then add chicken back in. Add salt to your liking and the juice of 1 lime. Turn down to a low heat and simmer for 20 minutes. With 5 minutes to go add your green beans.
Serve with cooked basmati rice, chopped cashews, chopped coriander, a good squeeze of lime juice and a sprinkle of hemp seeds.
