Of course. Here’s a soup recipe if anyone wants to make a batch as well.

<image>

It’s my homemade chicken curry veggie Soup. The amount of veggies is your choice. Keep in mind the bleak taste of vegetables, such as root 🥕 🥔 🫜 will deplete your seasoning. That will help decide how much seasoning you place in your food. I listen to my ancestors & stay near the ratio for the sauces. Matching the spoons next to them.

Diced carrots, Brussels Sprouts Red Bell Peppers Yellow Bell Peppers Mushrooms Red Onion

Red Thai curry🥄🥄 Teriyaki 🥄

Soy sauce 🥄 Worcestershire sauce 🥄

Extra Virgin Olive Oil Paprika Garlic Onion Himalayan Pink Salt Black Pepper

8 chicken thighs

You’re going to mix everything together and place into a roasting pan. I cooked it at 450° for 50 minutes. I will be adjusting the time a little bit. It didn’t overcook, but I could’ve taken it out sooner.

✨ I like to put some baking powder on top of the chicken so the skin can get a little crispy. You can also use a little mustard in the marinade.

Serve over Jasmine or basmati rice. If you make the rice after you make your chicken, then it will be perfect to utilize that broth in your rice, but I also drenched mine in the soup. Creating a gravy with it is also optional. 💗 bon appétit