Serves 4
Ingredients:
1 heaped tsp ghee or coconut oil
1 medium-sized piece of cinnamon bark
3 green cardamom pods
1 large white onion, chopped
800g fresh chicken breast, diced
5 garlic cloves, peeled and finely chopped
1 thumb-sized piece of fresh ginger, finely chopped
2-5 green chilli peppers, chopped (to suit taste)
1 tsp paprika
2 tsps medium curry powder
1 heaped tsp ground cumin
2 tsps ground coriander
a good pinch of ground black pepper
1 tsp sea salt
400g tinned chopped tomatoes
2 tbsps tomato pureé
300ml tinned unsweetened coconut milk
a sprinkle of fresh coriander, finely chopped
Method:
Heat the ghee/oil in a large pan over a medium heat. Add the cinnamon bark and cardamom pods. Stir and fry gently for 1 minute.
Add the onion and fry for 5 minutes, stirring occasionally until soft.
Add the chicken and fry for 3-4 minutes, stirring occasionally, until sealed on all sides.
Add the garlic, ginger and chilli peppers. Stir well.
Add the sea salt, pepper, and dried spices. Stir well to coat the chicken and cook for 2 minutes.
Add the tinned tomatoes, tomato purée and 150ml recently boiled water. Stir well and bring to a gentle simmer.
Stir in the coconut milk.
Transfer into a slow cooker and cook for 3-4 hours on a medium setting or 5-6 hours on low. During cooking time, taste and add more seasoning if required.
Serve garnished with fresh coriander.
Serving suggestion: Serve on a bed of rice.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.
Per serving: 384 calories 16g fat
14g carbs 46g protein