Chicken Curry

30 minutes

SERVINGS:4

300g	free-range chicken thighs or breast
1	medium sweet potato
3	cloves garlic - crushed
½	tbsp ginger - fresh grated or minced
1	small onion
Handful of green beans
1	red capsicum
1	eggplant
2	zucchini
4	carrots
2	tbsp curry powder
1	tbsp Garam masala
2	tbsp Ghee
1	can coconut milk
2	tbsp Meadow & Marrow Bone Broth Concentrate - Curry
500ml	hot water
1/2 -1	cup unsweetened almond milk

Method

Step 1
Cut chicken, sweet potato and veggies into bite size pieces
Step 2
In a large pot melt the ghee, add curry powder and garam masala then mix until it forms a paste
Step 3
Stir in the coconut milk adding in the sweet potato. Bring to a boil
Step 4
In another pan sauté onions, garlic and ginger till soft. Then add chicken and cook till just brown
Step 5
curry then mix in the bone broth and almond milk
Step 6
medium and cook for an additional 20 minutes, or until the sauce has thickened.
Step 7
Serve with basmati rice and a dollop of coconut yoghurt