Serves 2
- 2 chicken breasts – bite sized pieces
- 1/4 white cabbage – shredded
- 1/2 green cabbage – shredded
- Handful flat leaf parsley
- 1 large shallot onion (or 2 smaller) – finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp curry powder
- 1/2 tsp chilli flakes
- 1 tsp curcuma/turmeric (or fresh grated)
- 1/2 tin coco milk
- 200ml bone broth or veggie stock
- Optional: Handful fresh coriander
Method:
- Cut chicken into bite sized pieces
- Finely slice the cabbage and remove the parsley leaves from the stalks
- Chop the onion finely – then fry gently in the olive oil
- Add the curry, chilli and curcuma, mixing well as you do
- Add the cabbage, 1 tsp sea salt, the parsley stalks and stir well
- Add the coconut milk and stock/boullion and slowly bring to a boil
- Add the chicken and let the mix simmer for 15 minutes
- Remove the parsley stalks
- Place into a bowl and add the chopped parsley/coriander leaves
- Can be served with rice/rice noodles or alone
