- 6-8 tbsp organic coconut yoghurt
- 1 tsp turmeric
- 1 tsp cumin seeds, ground
- 1tsp garam masala
- 1 tsp red chilli powder
- 1 tsp cinnamon powder
- 1 tsp coriander powder
- 3cm fresh ginger, grated
- 4 cloves garlic, crushed
- 4 skinless organic grass fed chicken breast cubed
- 1-2 tbsp organic ghee
- 1 onion very finely chopped or grated
- 2 tbsp ground cashews or almonds
- 2 tbsp ground coconut
- large pinch fresh coriander, chopped
Place the yoghurt into a bowl with the turmeric, cumin, cinnamon, coriander, chilli powder, garam masala, ginger and garlic and mix well to combine the flavours.
Add the chicken pieces into the yoghurt mixture and coat all the chicken. Leave to marinate for 4-5 hours or leave it the fridge overnight.
Heat some oil in a pan and cook the onion until it softens and just starts turning golden (you don’t want them too brown).
Add the marinated chicken to the pan and stir until the meat just starts to cook.
Reduce the heat and place the lid on the pan and leave to cook for 15 minutes.
Remove the lid and stir in the coconut. If it seems dry, add a little splash of hot water and allow the chicken to cook for couple of minutes until the chicken is cooked through. Remove the pan from the heat.
Add some fresh coriander when it is ready to serve.