Preparation time: 10 minutes. Cooking time: 20 minutes
Serves 4
Ingredients
- 1 teaspoon coconut oil
- 1 small red onion, finely chopped
- 450g skinless chicken thigh fillets, fat removed and cut into bite-size pieces
- 2 tablespoons curry powder
- ½ teaspoon each of hot chilli powder
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 400g tin chopped tomatoes
- 200 ml chicken stock
- 1 – 2 tablespoons coconut yoghurt
- 1 small handful of chopped coriander
- The juice of a lime
To serve
Basmati rice, Naan bread or steamed green vegetables
Method
- Heat coconut oil in a large, heavy-bottom saucepan over high heat. Fry the onion until soft, add the chicken and cook for a few minutes until golden.
- Add the spices, tomatoes and stock. Bring to a boil, then reduce the temperature to low and simmer for 10 – 15 minutes until the chicken is tender.
- Stir in coconut yoghurt, coriander and lime juice.
- Ladle into warm bowls and serve with rice, Naan bread or vegetables.
