This chicken casserole is reminiscent of a Thai curry. It’s called “Powered Up Chicken” in a bid to entice a bunch of boys in eating loads of veggies. It worked. They loved it. Seconds were asked.
This recipe is well balanced and full of goodness. You can customise the spices to your taste, and adapt the veggies to the season.
- Onion x 1
- Garlic x 1 clove
- Chicken, 600g diced
- Carrots x2 large
- Courgette x1
- Pak Choi x1
- Coconut oil
- Coconut milk
- Vegetable stock
Soften the onion in a tablespoon of coconut oil with the crushed garlic in a large wok. Add in a pince of chilli powder to taste, with salt and pepper.
Chop the vegetables and leave to the side.
Slice up chicken thighs or breast, or used ready diced chicken and add to the wok to brown.
Make the veg stock, and if making your coconut milk from desiccated coconut, do that now.
Add the coconut milk to the wok, throw the veg in and top with stock. Let simmer the lot for as long as you can resist the flavours 😍 30 minutes works well.
I’m looking forward to reading comments on this. If the kids’ feedback is anything to go by, this is going to be goood…