Dairy Free

Gluten & Grain Free

Egg Free

Serves: 4

Prep time: 10 mins

Cooking time: 10 mins


  • 6 chicken thighs, cut into 6 pieces each
  • 1-2 tbsp chopped coriander
  • 2 tbsp coconut oil
  • 3 tbsp peanut butter
  • 200mls coconut milk
  • 2 tbsp tamari sauce (or coconut amines)
  • 1 tsp ground tumeric
  • 1 tsp crushed garlic
  • juice of 1/2 lemon/lime
  • pinch pink rock salt
  • ground black pepper


  • In large bowl, combine all ingredients EXCEPT chicken, coriander and oil, and mix well.
  • Add chicken, stir to coat, and leave standing for 30 minutes. (if time allows).
  • Heat oil in frying pan to medium high, and add chicken pieces.
  • Cook, turning after 5-6 minutes.
  • May need to be cooked in two batches if pan too small.
  • Serve hot with cauliflower rice or mashed potatoes, and sprinkled with chopped coriander.



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