Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4

Prep time: 20 mins

Cooking time: 30 mins

Ingredients…Note first and second ingredients in brackets.

  • 500G chicken thighs, cut into 2cm cubes
  • 1 tbsp olive oil (2nd 2 tbsp)
  • 10 cloves garlic, (2nd 2 cloves)
  • 1 tbsp grated ginger (2nd 1 tbsp)
  • 2 medium red onions, roughly chopped
  • 4 medium tomatoes, roughly chopped
  • ¾ cup water
  • ½ tsp Pink rock salt (2nd ½ tsp)
  • 1 cinnamon stick (half large one)
  • 1 bay leaf
  • 4 whole cloves
  • 5 green cardamon pods
  • 10 cashew nuts, raw (or omit)
  • 2 green chilli,
  • ½ -1 tsp red chilli powder
  • 2 tbsp coconut yoghurt
  • juice of 1 lemon, (2nd  juice ½ lemon) 
  • 3 tbsp coconut cream
  • 1-2 tbsp coriander, chopped finely


  • Into a medium bowl, add lemon juice, 1 tsp salt, ginger, garlic and mix well.
  • Add chicken pieces and stir well to coat, set aside.
  • Heat a large saucepan to hot, add water, tomato, onion and  2nd garlic.
  • Reduce to medium heat, and add cinnamon stick, cardamon pods, 2nd ginger, cashews, bay leaf, 2nd salt, cloves and one tbsp olive oil.
  • Cover, and simmer for 15 minutes, then remove bay leaf, puree and set aside.
  • In a separate bowl place chilli powder, yoghurt and 2nd lemon juice, mix well.
  • Add the chicken pieces (not the liquid) to the yoghurt mix and stir to coat.
  • Heat 2nd oil in frypan, add chicken (not liquid) and cook through, stir occasionally.
  • Strain tomato puree mixture and add to chicken, add coriander and coconut cream.



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