• Serves: 4
  • Prep time: 10
  • Cooking time: 25


3 tbsp coconut oil

One large onion

3 cloves garlic, crushed

4 chicken breasts or  8 boneless chicken thighs (organic and free range if possible).

1.5 tins coconut milk

1/2 cup chicken broth (homemade or this one)

4tbsp turmeric (or more to taste)

2tbps powdered ginger (or more to taste)

Optional extras:


Spinach (couple of handfuls)

Kale (couple of handfuls)


Butternut Squash (cubed)







Melt coconut oil over a medium heat

Add finely sliced onion and cook until translucent. Add a pinch of salt to stop the onions burning.

Add garlic and fry for a couple more minutes – keep stirring though to prevent any browning.

Remove from heat for a mo while you add turmeric and ginger, stir to coat onions and garlic.

Add chicken breasts to the pan and return to heat. (You can leave them whole or cube them, whichever you prefer). Cook for a couple of minutes coating the chicken in the spices.

Add coconut milk and broth. (If you are adding squash add it now).

Cook on the hob on a medium/low heat or put the lid on and cook in a medium oven for 25 minutes or until chicken (and squash if using) is cooked through.

(Note if adding cauliflower you can add it after about 10/15 minutes).

Check chicken and squash and cooked through. And at this point add any extra veg such as spinach and mushrooms and cook for a few more minutes until cooked/wilted.

Add salt to taste and garnish with fresh coriander. Enjoy!



Leave a Reply

Your email address will not be published. Required fields are marked *