Infused with nutrient rich ingredients like bone broth, collagen, ghee, coconut milk and herbs, this recipe is a warm embrace for both the body and soul.
It’s a reminder that nourishing yourself during pregnancy doesn’t have to be complicated.
Ingredients:
-
1kg chicken thigh
-
1 can pure coconut milk
-
2 tbsp bone broth
- 2-3 tbsp Maia collagen powder
-
2 garlic cloves, diced finely
-
1 tbsp ghee
-
2-3 tbsp mild curry powder
-
3 tbsp mixed herbs
- 2 tbsp oregano
-
2 bay leaves
-
salt & pepper
-
Filtered water
-
coriander to garnish
-
splash of coconut aminos
-
1 + 1/2 cup organic jasmine rice
Method for chicken:
1. In a large pot, add chicken, coconut milk, bone broth, garlic, ghee, curry powder, mixed herbs, bay leaves, salt and pepper. Give it a good stir, then add water to the pot so that chicken is mostly covered.
2. Cover with lid and cook on low heat for 1-2 hours, stirring occasionally.
1. In a large pot, add chicken, coconut milk, bone broth, garlic, ghee, curry powder, mixed herbs, bay leaves, salt and pepper. Give it a good stir, then add water to the pot so that chicken is mostly covered.
2. Cover with lid and cook on low heat for 1-2 hours, stirring occasionally.
Method for congee:
1. In a medium pot, bring uncooked rice with approx. 960ml water (or enough to cover the rice by about 4cm) to a boil over high heat.
2. When it comes to a boil, reduce the heat to a simmer, add in 1 tsp of bone broth and 1/2 tsp of salt, and cook for approx. 45 mins until the grains soften and open.
3. Stir often and keep checking and adding water if it's absorbed. Congee is ready once grains are soft and open.
Serve the curry on top of the congee, making sure there is plenty of beautiful juices, and top with coconut yoghurt and coriander.