I like making a big quantity of healthy food. This allows for easy leftovers during the week or I can freeze food portions for a later time. This weekend I made a big pan of coconut curry chicken thighs with peppers and mushrooms.
Ingredients
8 chicken thighs
1 each red, yellow and orange bell peppers deseeded, deveined and sliced lengthways
16 ounces sliced mushrooms
1 can (13.5 ounces) of full-fat coconut milk
1 tablespoon of coconut oil made for medium-high heat (or butter)
1 cup chicken stock
2 tablespoons curry powder
½ teaspoon paprika
½ teaspoon coriander
1 teaspoon oregano
½ teaspoon salt
2 teaspoons minced garlic
Preparation
Preheat the oven to 375…Read More »