Image: Brittany via Eating Bird Food

Ingredients:


  • 3 tablespoons butter
  • 1 kg (2 lb 4 oz) chicken  thighs, deboned and cut into chunks
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, finely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon chilli powder
  • 1x 400 g (14 oz) tin whole tomatoes
  • 2 tablespoons tomato paste
  • ½ cup coconut cream
  • 1 small handful of coriander (cilantro), roughly chopped, to garnish
  • 1 quantity of Cumin-spiced Cauliflower Rice, to serve

Directions

  1. Melt 1 tablespoon of the butter in a pan over a high heat.
  2. Add the chicken in batches and cook until brown, then set aside (do not completely cook the chicken through, just brown it).
  3. Turn the pan down to a medium heat and add the remaining butter, ginger and garlic, and cook for 2 minutes or until fragrant.
  4. Add the ground coriander, cumin, garam masala and chilli powder, stir for 30 seconds, then add the tinned tomatoes and tomato paste and simmer for 10 minutes.
  5. Return the chicken to the pan and stir through the coconut cream.
  6. Simmer for a further 10 minutes or until the chicken is cooked through.
  7. Sprinkle over the fresh  coriander and serve on a bed of Cumin-spiced cauliflower rice.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.