Coconut Chicken

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Coconut Chicken

  • 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.

Step 2

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.

Step 3

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).

Step 4

Add the marinated chicken to the pan and stir until the meat just starts to cook.

Step 5

Reduce the heat and place the lid on the pan and leave to cook for 15 minutes.

Step 6

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.

Step 7

Add some fresh coriander when it is ready to serve.

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