Ayurvedic herbs and spices and loaded with beautiful healing properties that naturally support the bodies digestion and detoxification and help us achieve radiant, glowing health through both nourishment and delicious flavour.

Plus it’s much easier than you think to mix your own spices! I’m very untraditional in my approach must admit, as I always tend to come from a place of ‘what does that do to your body’ rather than just adding it because the recipe says. This thinking is what fuels my creativity and passion for achieving a synergy of health AND deliciousness!

This particular recipe is quite simple but it does take a little time as there are a few steps. It’s a great one if you’re working from home (midday marinade and early start to cook) or on a weekend, or if you are just clever with your time and can fit in all the steps in some magic way. It feels good to make this kind of food and of course we can’t overlook the power of connecting with our food more.

Ingredients:

  • 1 whole chicken or pieces on the bone
  • 1 can coconut milk
  • Few tbs extra Virgin olive oil (for frying)
  • 1tbs turmeric powder
  • 1 tbs fennel seeds
  • 1 tbs ginger powder
  • 1 tsp cardamom
  • 1 tsp garam masala
  • Sprinkle of salt
  • 1 tsp chilli powder
  •  2 cloves garlic crushed
  • 1 cup chopped fresh coriander (stalks and leaves)

To make:

  1. Quarter a whole chicken cutting away the back bone.  (You will have to you tube this from Jamie Oliver if you don’t know how but worth learning!). Place in large bowl.
  2. Top with dried spices, garlic, coriander and coconut milk.
  3. Use your hands to rub it all together thoroughly covering all the chicken.
  4. Cover and place in fridge for 1 – 24 hours. (I did about 6 )
  5. Preheat oven to 180.
  6. Add olive oil to skillet and brown each piece of chicken lightly for about 5 mins on each side.
  7. Transfer to baking dish and pour any oil over too. You can also spoon on a little extra marinade but don’t make it too saucy.
  8. Bake for approx 35-40 minutes.

That’s it! Serve with baked potatoes and broccolini  or cauliflower rice and a lovely slaw. Don’t forget to spoon up the drippings from the pan. So yummy. Ties the whole plate together.

I also love my curries with a good dollop of Greek or coconut yogurt. Top with fresh coriander. All of this bringing healing goodness to our tummies.

Happy cooking.

Xo Sita

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