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

Fresh coriander leaves



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

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