Butter

Chicken
4 servings

cup

0:30

0:30

Be adventurous with your vegetable component. Try eggplant, okra, zucchini,

asparagus, pumpkin, sweet potato and A sian water spinach. The rice has been
replaced with cauliflower rice but broccoli rice is also a big hit or try a mixture of
both.

Main

Main

1
Heat 4 tables poons of the coconut oil in a large s aucepan over medium heat.

4 tablespoons coconut oil

1 onions, diced

2
Add the onion and s aut for 3 minutes until trans lucent. Turn the heat down to
low and s tir in the garlic and s pices . Add the tomato pas te and cook for 1 minute.

4 garlic cloves, crushed

2 teaspoons garam masala
1 teaspoon ground cardamom

Add the s alt, lemon juice, coconut cream and mix well.
3
Turn the heat up to medium and bring the s auce to a s immer. Add the chicken
and s tir until well coated with the s auce. Cover the pan with a lid and cook,

1 teaspoon ground coriander

s tirring occas ionally, for 2025 minutes , or until the chicken is cooked through
and the s auce has thickened.

1 teaspoon ground ginger

1 teaspoon ground cumin
teaspoon paprika
2 pinchs cayenne pepper, (optional)

To Serve
1
Garnis h with the coriander and s erve with the cauliflower rice.

1 teaspoon ground turmeric

Notes
3 tablespoons tomato paste
1 teaspoon sea salt

I like to eat about a tablespoon or two of fermented veggies with every meal (kids you can do
1/2 teaspoon up to a teaspoon per meal) to improve my gut flora as fermented veggies are full
of beneficial good bacteria for our guts. P lease read my blog about fermented vegetables.

2 tablespoons lemon juice

400 grams coconut cream, (1 can)
700 grams chicken thigh fillets,

cut into bite-sized pieces

coriander, to serve
cauliflower rice, to serve

P ETE EVANS C HEF P TY LTD 2014. ALL RIGHTS RESERVED