1 kg free range organic chicken thigh (chopped into 1 inch pieces)
3.5 tbsp ghee
1 can tomatoes, 2 tbsp tomato paste
1/2 tsp paprika, salt and pepper
1/2 stick cinnamon, 3 garlic cloves chopped
3 cardamom pods (crush pods slightly so seeds can be let out whilst cooking)
1/2 tsp ground cumin, 1/2 tsp chili powder
1 tsp garamasala, 1/2 tsp ground coriander
1 cup coconut cream
Marinate chicken pieces in garlic, garamasala, coriander, cumin, chili, and paprika with 1/4 cup coconut cream.
Leave in fridge for 1-2 hours covered.
Melt ghee, add can of tomatoes, tomato paste, cardamom pods and cinnamon stick. Boil rapidly and stir for 20minutes or until the sauce thickens.
Reduce heat to a simmer and add chicken. Stir occasionally.
Once chicken is cooked, stir through remaining coconut cream. Cook for a further 2 minutes.
Garnish with fresh coriander leaves.
Note: Remove cinnamon stick and cardamom pods once finished cooking