120g Butter
1 large Onion, diced
4 garlic cloves, crushed
2 tsp garam masala
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground ginger
1tsp ground cumin
1/2 tsp paprika
1 tsp ground turmeric
3 tbsp tomato paste
1 tsp sea salt
2 tbsp lemon juice
400ml coconut cream
700g chicken thighs ( boneless, skin removed ) cut into bite-size pieces
Coriander leaves, to garnish
Serve with Cauliflower Rice

Heat 4 tbsp of butter in a large pan

Add the onions and saute for 3 minutes till translucent.

Turn the heat down to low and add the garlic and spices.

Add tomato paste and cook for 1 minute.

Add salt, lemon and coconut cream and the remaining butter and mix well.

Turn the heat up to medium and bring sauce to a simmer.

add the chicken and stir though well.

Cover the pan and cook, stirring occasionally, for 20-25mins, or until the chicken is cooked through and the sauce has thickened.

Garnish with coriander and serve with cauliflower rice.


Serves 4