Ingredients
4 Tbsp olive oil or coconut oil
1 large onion, diced
4 garlic cloves, crushed
2 tsp garam masala
1 tsp ground cardamom
1 tsp ground coriander (cilantro)
1 tsp ground ginger
1 tsp ground cumin
½ tsp paprika
1 tsp ground turmeric
3 Tbsp tomato paste
1 tsp salt
2 Tbsp lemon juice
1 x 400 ml can coconut cream
700 g chicken thighs - chopped into small chunks
Coriander to serve
Add some cayenne or chilli flakes if you like a bit of spice!
Serve on top of basmati rice, or cauliflower rice if you are following a paleo/grain free diet
METHOD
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and sauté for 3 minutes until translucent. Turn the heat down to low and add all the spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
- Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with the coriander and serve with your choice of rice or cauliflower rice.
Click here to view a recipe for making your own cauliflower rice!
×
![Image Modal]()
This content will be overwritten when the modal opens
This form is protected by reCAPTCHA - the Google Privacy Policy and Terms of Service apply.