Ingredients: (Makes 4-6 serves)

600g diced organic chicken thighs

1 medium sweet potato, cubed

1 tin of chickpeas - rinsed in fresh water

300g of green beans

400ml tin of coconut cream

½ cup of chicken bone broth

1 medium brown onion finely diced

4-6 kaffir lime leaves

3 lemongrass stalks, husks removed, finely chopped

2 tsp ground turmeric

3 tbsp of coconut oil

2 garlic cloves, crushed

1 knob of fresh turmeric root, grated (approx 1 teaspoon)

1 knob of fresh ginger, grated (approx 1 teaspoon)

1 long red chilli, chopped

Lime wedges to serve

Fresh coriander, to garnish

½ cup roasted cashews, chopped to garnish

Sea salt to taste

Cooked brown rice to serve

Protein Options:

Replace chicken with white fish if you prefer or for a vegan option, organic tofu or pumpkin wedges.

Method:

Cover diced chicken thighs in ground turmeric and marinate in the fridge for 2 hours earlier in the day.

Heat a small amount of coconut oil in a large casserole pot and add chicken - seal for 1-2 minutes then remove from pot and put to the side in a clean bowl.

Add more coconut oil and sauté onion for 5 minutes until soft. Add sweet potato and fry for a further 5 minutes.

Add lemongrass, ginger, chilli, grated turmeric and lime leaves. Stir well for a few more minutes. Deglaze pot with ½ cup of chicken stock and then add coconut cream. Bring to a gentle boil then simmer and add chicken and chickpeas. Cook on a low heat for 20 minutes, stirring chicken through.

Add green beans, and cook for a further final 5 minutes and ensure sweet potato is soft. Season with salt and pepper.

Serve in bowls cooked brown rice, topped with cashews, coriander, salt and pepper to taste and a squeeze of lime!