Yellow chicken garden
It’s curry time.
A dish you can prepare in advance is the best dish for weekdays. Limited time and the demands of life require an adjustment in the kitchen. That’s why curry is one of my favourite dishes. You can prepare it in advance and freeze it for weeks. If there is limited time, you just warm it up and lunch is ready in minutes. It contains proteins in the chicken and vitamins in the vegetables and herbs. You get it all in one dish. No need to add anything. The diversity of flavours helps you stay full for longer and you end up with spare time. So let’s prepare it now.
Recipe for Yellow chicken garden
- 1 onion
- 4 garlic cloves
- 1/2 chicken (cut into pieces)
- 1/2 medium size Hokkaido pumpkin
- 2 carrots
- 2 stalks of celery
- chicken soup (prepared beforehand from freezer)
- 2 tsp of turmeric
- pinch of turmeric
- 2 bay leaves
- salt and pepper to taste
- pinch of cayenne pepper
- 4 tbsp of olive oil
- 2 tbsp of butter to finish the dish
Salute the onions in olive oil. Add garlic and chicken pieces at the same time. When they are lightly browned, add the pumpkin and all the other veggies and pour in the soup. Add all the herbs and seasonings and cook for about 20 minutes. Once cooked, take out the bay leaves and let it settle for about 15 minutes. If you like the heat, you can also add some chilly powder. That’s really your option. I am not much of a chilli fan, but it can give a nice touch, especially in winter time.
- no grains
- no sugar