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Greek-style Chicken Curry with Turmeric

Preparation Time
20 minutes

Cooking Time
1 hour 10 minutes

Serves
6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • 6-8 skinless chicken thighs
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 onion, chopped
  • 1 red chilli, sliced
  • 1 green chilli, sliced
  • 5 garlic cloves, chopped
  • 1 tsp. ground cumin
  • 1 tsp. Lucy Bee Turmeric Powder
  • 1/2 tsp. cayenne pepper
  • 1.5 litres water/chicken stock
  • 500g frozen peas
  • 200g frozen soya or beans
  • 100g lentils

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Season the chicken thighs and bake in the oven for 30 minutes.
  3. Meanwhile in a large saucepan or casserole dish, melt the Lucy Bee Coconut Oil and throw in your onion, chillies, garlic, cumin, Lucy Bee Turmeric Powder and cayenne pepper. Fry for 4-5 minutes until softened and slightly golden in colour. Then add your stock, peas, soya beans and simmer.
  4. Once ready add your chicken and lentils and continue to simmer for a further 40 minutes. Great served with Flat Breads.

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