Poultry & Wild Recipes
Rice, Pasta & Pizza
Celtic sea salt
Cut the chicken thighs into cubes.
Cut the onion in half rings and chop the garlic cloves.
Cut the carrot into slices and cut the bok choy small.
Heat the coconut oil in a skillet or wok and fry the onion and garlic gently.
Add the chicken cubes and fry them all around until golden brown and cooked, along with the curry.
Add carrot and bok choy and also mix santen and 150 ml water into the dish.
Stir until the santen is completely dissolved and bring the dish to a boil, cook for 5-6 minutes and then season with some salt and pepper.
Briefly fry the cauliflower rice in a hot pan and serve it with the chicken curry.
Garnish with coconut grater and cashew nuts.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
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