Chicken Curry

500g chicken thighs or chicken breast (I use free range chicken thighs)

2 tsp organic coconut oil

½ chopped onion

½ tsp mustard seeds

½ tsp jeera powder

1 tsp turmeric powder

1 tsp dhania powder

½ tsp roasted masala powder

1 tsp chilli powder

2 tsp crushed ginger and garlic

10 curry leaves

2 chopped medium tomatoes

Salt to taste

Heat coconut oil on low to medium heat. Add onions and braise, until onion is soft and translucent. Add mustard seeds and fry for 10 seconds. Turn down the heat to the lowest setting. Add your Indian spices in powder form and braise for 10 seconds, be careful not to burn the spices. Add ginger and garlic paste, curry leaves, salt and tomatoes. Mix and turn up the heat to medium. Braise until the mixture thickens.

Add chicken and cook until the chicken is cooked for about 15 to 20 minutes.

Turmeric quinoa:

Prepare ½ cup quinoa as per cooking instructions on the packaging. Add

½ tsp turmeric to water when cooking the quinoa.

Jeera roasted sweet potato:

Chop 300g orange sweet potato into cubes, drizzle with melted organic coconut oil, 1 tsp jeera powder and pink Himalayan salt. Roast at 200°C for 30 minutes.

Drizzle with tahini paste.

Roasted pepper, broccoli and tomatoes on the vine:

Place pepper of choice, broccoli and tomatoes on foil on a roasting tray.

Mix avocado oil or olive oil, pink Himalayan salt and cracked black pepper.

Add this mixture to the vegetables. Mix. Roast at 200°C for 15 minutes. I usually add these vegetables to the oven 15 minutes before the sweet potato needs to come out the oven.

Assemble the Buddha Bowl:

Assemble each dish prepared above and sprinkle with white sesame seeds.