Angela Nason’s Coconut Curry Chicken – A Tablelands to Tabletop Recipe

There’s nothing better than a warm, hearty meal packed with fresh local produce! This Coconut Curry Chicken is simple, wholesome, and full of flavor—perfect for a nourishing family dinner. Using fresh Tablelands veggies, this one-pot wonder is easy to make and perfect for meal prep.

Ingredients:

• 1.5kg chicken thighs
• 300g broccoli
• 300g cauliflower
• ½ an onion, finely chopped
• 2 garlic cloves, minced
• 1½ cans coconut milk
• 1 teaspoon curry powder
• 50g zucchini stem, chopped

Method:

1️⃣ Sauté the aromatics – Heat a little coconut oil in a large pot. Add the chopped onion and garlic, frying until fragrant.

2️⃣ Sear the chicken – Slice the chicken thighs into thin strips and add them to the pot. Sear for a few minutes until lightly browned.

3️⃣ Create the base – In a bowl, mix the curry powder into the coconut milk, then pour it over the chicken, onion, and garlic.

4️⃣ Add the veggies – Toss in the broccoli, cauliflower, and zucchini stem. Cover with a lid and let it all simmer for 45 minutes on low heat.

5️⃣ Final touch – Remove the lid and allow the curry to simmer for another 15 minutes to thicken and enhance the flavors.

🌿 Serving Suggestion: Enjoy it on its own as a hearty soup, or serve over boiled sweet potato for a delicious, wholesome meal.

This dish is proof that simple ingredients make the best meals! Give it a go and let me know how it turns out. Happy cooking!

– Angela Nason, Tablelands to Tabletop 💛🍲