Collagen-Loaded Chicken Cashew Curry.

Creamy, nutrient-dense curry. This recipe uses chicken on the bone with the skin on to boost the collagen content (along with the bone broth). Collagen is a structural protein, giving strength to your muscles, skin, blood, ligaments and bones. Hence the importance of this nutrient during pregnancy (when your skin is stretching and your blood volume is increasing) and in postpartum (when your tissues are repairing themselves).

This curry is nice and simple to make, packed with vegetables too. Hope you enjoy it!

Ingredients

2 tablespoons ghee/butter/olive oil

2 onions, diced

4 cloves garlic, crushed

2cm knob ginger, grated

1 teaspoon turmeric

1 teaspoon paprika

2 teaspoon garam masala

1.5kg chicken on the bone with skin (drumsticks, thigh, wings)

1 cup bone broth

400ml can coconut milk

1 cup cashews

1 teaspoon honey

4 cups chopped veg

Methods

Add chosen fat to a large heavy-based pot. Sauté onion, garlic and ginger with a good pinch salt for 10 minutes on low. Add spices, cook for another minute then add the chicken. Turn heat up to medium and toss the chicken through the onion mixture. Add the bone broth and coconut milk and bring to the boil. Turn heat down to low and simmer for 45 minutes.

Blend cashews in a food process or mortar and pestle. Add to the curry along with the honey and the veggies. Cook for another 5 minutes or until veggies are cooked. Adjust for salt.

Serve with your choice of whole grain and top with coriander and lime.