This would have to be one of our family favourites for a warming family meal. My son has made this one for me with white rice, but I'm definitely not going to complain. It tastes so delicious. Each time we cook this, we use a little more chicken, so there are always leftovers for someones lunch the next day.
You can modify according to your families tastes. ie. a little less curry when making the sauce if they don't like things spicy. You could also add a tin of tomatoes instead of using fresh tomatoes to save a little time and make less mess. As pictured above, it even works and still tastes great, without that final tablespoon of butter doesn't it Adam? Both of us often forget this step at the end ;).
You can modify according to your families tastes. ie. a little less curry when making the sauce if they don't like things spicy. You could also add a tin of tomatoes instead of using fresh tomatoes to save a little time and make less mess. As pictured above, it even works and still tastes great, without that final tablespoon of butter doesn't it Adam? Both of us often forget this step at the end ;).
Ingredients
For the Chicken & Marinade
1 kg chicken breast or boneless thigh fillets
2 tbsp. freshly squeezed lemon juice
2 garlic gloves, crushed
1 heaped tsp. of your favourite curry blend/garam marsala
¼ tsp. Himalayan salt
For the Chicken & Marinade
1 kg chicken breast or boneless thigh fillets
2 tbsp. freshly squeezed lemon juice
2 garlic gloves, crushed
1 heaped tsp. of your favourite curry blend/garam marsala
¼ tsp. Himalayan salt
For the Sauce
¼ cup coconut oil
1 medium – large brown onion, finely chopped
¼ cup coconut oil
1 medium – large brown onion, finely chopped
Approx. 3 large cloves of garlic,
roughly chopped
1 tbsp. your favourite curry
blend/garam marsala
¼ tsp. cinnamon
A pinch of ground cloves
A pinch of Himalayan salt
4 medium tomatoes, diced
¾ cup coconut cream
1 tbsp. lemon juice
1 dessertspoon butter
Fresh Coriander for garnishing
Method
Marinade first:
Marinade first:
Cut chicken into 2cm cubes and
place in a shallow dish. Add to this the
remaining marinade ingredients and massage into the chicken. Set aside while you prepare the sauce or
marinate in the fridge overnight.
Next for the sauce:
Heat the coconut oil on a medium/low heat in a large non-stick pan. Add onions and gently cook until they are golden, around 15 minutes. Reduce heat to low if they are starting to brown. You don’t want them crispy. Just translucent to golden. Add the garlic and cook for approx. 1 minute. Next stir in the curry blend, cinnamon, cloves and salt, and cook for 1 more minute. Chopped tomatoes are next to be added, cooking for approx. 2 minutes before adding the coconut cream and bringing to a gentle simmer.
Heat the coconut oil on a medium/low heat in a large non-stick pan. Add onions and gently cook until they are golden, around 15 minutes. Reduce heat to low if they are starting to brown. You don’t want them crispy. Just translucent to golden. Add the garlic and cook for approx. 1 minute. Next stir in the curry blend, cinnamon, cloves and salt, and cook for 1 more minute. Chopped tomatoes are next to be added, cooking for approx. 2 minutes before adding the coconut cream and bringing to a gentle simmer.
Lastly add the chicken to the sauce,
loosely cover and gently simmer on a
medium/low heat for approx. 15 minutes until cooked through. Check and ensure they are not pink inside
for breasts. Final step is to stir in lemon juice and butter just before serving. Serve with brown rice and garnish with coriander.
Enjoy! ♡ Shaz
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