MOROCCAN CHICKEN CURRY
A super speedy and simple curry that is perfect for a mid-week dinner. Not only is it super delicious, but full of healthy fats and veggies too!
4 chicken thighs, cut into cubes
1 Tbsp coconut oil
2 handfuls of Butternut or Japanese pumpkin, cut into 2cm cubes
1/2 head of broccoli, cut into florets
1 zucchini, cut into rounds
400ml coconut milk
200ml chicken broth
1/2 head of cauliflower, processed to form riced sized peices
What you need:
- Saute the coconut oil with the chicken and spices until browned. Add the pumpkin, cover and cook for 10 minutes until the pumpkin is starting to soften.