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Easy baked chicken curry recipe with medicinal mushrooms
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
STUFF YOU NEED
1
cauliflower head
cut into florets
2
carrots
peeled and chopped
1
zucchini
chopped
2
portobello mushrooms
quartered
100
g (3.5 oz)
green beans
trimmed and chopped
500
g (1 lb)
chicken thighs
bone out
1 1/2
cups
coconut milk
canned
2
tbs
coconut oil
1
tbs
Teelixir Mushroom Turmeric Latte blend
1
tsp
cumin
1
cm
piece ginger
chopped
1
garlic clove
crushed
NOW WHAT
Preheat oven to 180°C (355°F).
Place all of the chopped vegetables into a large casserole dish.
Place the chicken thighs evenly on top of the vegetables.
In a bowl combine the coconut milk, Teelixir Mushroom Turmeric Latte blend, cumin, fresh ginger and garlic.
Pour over the chicken and veggies and mix well.
Place casserole dish into the oven for 30 minutes.
Turn the chicken pieces over and mix around the vegetables. Place back into the oven for 20 minutes or until chicken is cooked through.
Serve with fresh coriander. YUM!
MERRYMAKER TIP
You can swap the veggies around to what is in season! Such a yum and easy recipe!