This stovetop dish is much faster to prepare than a roast chicken. The recipe makes a generous portion for one; increase the quantities to serve all the meat eaters in your family.
|½||red onion, finely sliced|
|1 clove||garlic, minced|
|1 Tbsp||finely grated ginger|
|1 tsp||ground turmeric (optional)|
|1 tsp||chilli powder|
|1 tsp||Himalayan salt|
|SF||1 tsp||ground rosemary|
|SF||½ can||coconut cream|
|or 1 cup almond milk from Day 3 of the Advent Calendar|
|SF||1-2 pieces||skinless, boneless chicken thigh (about 200 g)|
|or chicken breast|
Place the chicken pieces in a pot. Stir the onion, garlic and all the seasonings into the coconut cream or almond milk and pour over the chicken. (Though the turmeric can be omitted, it adds flavour, nutrition and colour.) Simmer about 15 minutes, stirring occasionally.
Serve with potatoes, a grain or the couscous dish from Day 19 of the Advent Calendar. Or remove the chicken from the sauce and serve over a salad.