Dairy Free

Gluten & Grain Free

Egg Free

A  very easy, but extremely tasty dish.

Serves: 4

Prep time: 10 mins

Cooking time: 60 mins


  • ¼ cup coconut oil
  • ¼ cup almond meal
  • 1 tbsp grated ginger
  • 1 clove garlic, crushed
  • 1 tbsp tumeric powder
  • 1 tbsp sweet paprika
  • 1 tsp ground coriander
  • ½ tsp pink salt
  • 1 tbsp dextrose powder
  • 1 tsp cumin ground
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 1 cup natural coconut yoghurt
  • 750g chicken thighs fillets, cut into bite size pieces
  • ½ cup fresh chopped coriander, loosely packed


  • Heat oil in large saucepan to medium high heat.
  • Add almond meal, ginger, garlic and all spices and stir fry for 1 minute.
  • Add chicken pieces and stir to coat in mixture, then cook, stirring for 10 minutes.
  • Stir in the yoghurt and cover the pot, simmering gently for 45 minutes, stirring occasionally, until chicken is tender.
  • Stir in coriander leaves, or sprinkle over served dish to garnish.
  • Serve with extra coconut yoghurt if desired.



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