Ingredients

 

2 tbsp. coconut oil

2 brown onions, diced

3 cloves garlic, crushed

1 large chilli, chopped

3 tbsp. Banaban Fiji Curry Powder or regular curry powder (I love the Banaban brand curry powder, but if you don’t have that any regular curry powder will suffice)

1 cup organic chicken stock (or regular chicken stock)

Pinch salt

Pinch pepper

800g diced meat - chicken, lamb or fish! (My favourite is chicken!)

5 potatoes, peeled & diced

5 carrots, peeled & diced

½ cup coconut cream

1 litre water

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Directions

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1. On a medium temperature, heat coconut oil in a wok or large pot.

2. Add diced onion, minced garlic, salt and pepper and stir until brown.

3. Add in curry powder, chilli and chicken stock and reduce to a low temperature.

4. Allow the flavours to develop for around five minutes.

5. Add water and bring to the boil.

6. Add potatoes and carrots and simmer for 10-15 minutes.

7. Add in meat (adding the meat at the end will ensure tender pieces) and simmer for a further 15 minutes until meat is cooked and potatoes and carrots are soft.

8. Add in coconut cream right at the end and allow to simmer for 2-3 minutes, this will ensure the cream won’t curdle.

9. Serve as is, in a bowl or on a bed of fresh steamed rice.

 

 

Tip - For a Paleo option replace potatoes and rice with cauliflower florets or other vegetables such as broccoli and cabbage.