Ingredients
- 900 g chicken thighs
- 2 medium onions chopped
- 1 large carrot chopped
- 1 pepper chopped
- 8 garlic cloves finely chopped
- 1 chill finely chopped
- 2 cm thumb sized piece of ginger finely chopped
- 400 ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp medium curry powder
- 1 tbsp garam masala
- 2 tsp ground coriander
- 300 ml chicken stock
- 5 mushrooms sliced
- 1 tin chestnuts drained (optional)
- 250 g dry wholewheat noodles
- Salt and pepper
Instructions
- Add all the ingredients except the mushrooms, chestnuts (if using), and dry noodles.
- Season with a good pinch of salt and pepper before placing the lid on. Cook on high for 3 hours.
- After 3 hours, add the mushrooms and tinned chestnuts (if using) before placing the lid back on for a further 30 minutes
- After 30 minutes, add the dry noodles into the sauce and allow to cook for a final 30 minutes.
- Give it a good stir with some tongs before serving.
- Enjoy and top with fresh herbs of choice and fresh chilli.
Nutrition
Calories: 635kcal | Carbohydrates: 54g | Protein: 48g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 1279mg | Potassium: 996mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2649IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 7mg
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