Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons coconut oil
  • 6-8 chicken thighs (skin-on, bone-in)
  • 1 onion (finely chopped)
  • 3 garlic cloves (crushed)
  • 1 teaspoon crushed ginger
  • 2 teaspoons curry powder (I used Garam Masala)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder/cayenne pepper (optional)
  • 400 g (14o) coconut milk
  • 2 tablespoons cream (optional)
  • 1 teaspoon honey (optional)
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 2 cups broccoli florets

Instruction

  • Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
  • Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
  • Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
  • In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
  • Season the chicken with lemon juice, salt and pepper and serve.