SO, I've gone searching, scanning the net for a recipe that would hit the spot without kicking my gut. I originally based this recipe on this one from My Food Religion, but have tweaked it a fair bit. Mainly, it gave me the proportions for the spices, and that's what really makes this dish. The use of coconut milk rather than dairy cream is amazing, and just adds another dimension to this dish. My kids have declared it 'almost' as good as the Bay of Awesomeness! I hope you love it as much as we do.
UPDATE: the lovely Jude of ThermoMum has made this in the Thermomix and allowed me to post her instructions for how to do it- see end of recipe!
Serves 8 as a main, with extra vegetables.
- 6 tablespoons of coconut oil (buy here)
- 1kg / 2.2 pounds free range/organic chicken thighs, diced
- 2 brown onions
- 8 cloves garlic
- 2 teaspoons garam masala
- 2 teaspoons paprika (I use smokey, or you could use sweet)
- 2 teaspoons ground coriander
- 1 tablespoon grated fresh ginger (use powdered if you don't have fresh)
- 1 red chilli, deseeded and finely chopped, or 1/4 teaspoon chili powder, or 1/4 teaspoon hot paprika
- 1 whole cinnamon stick
- 6 bruised cardamon pods (bash with flat blade of chopping knife)
- 4 teaspoons coconut sugar (or coconut syrup or pure maple syrup)
- 1 1/2 cups tomato passata (straight puree, nothing added)
- 1 x 270 ml can (or about 1 cup) coconut cream (I prefer AYAM brand as it is just coconut, no water, no additives, and a BPA- free can)
- 2 tbsp fresh lemon juice (or lime juice)
- Preheat a large pan with 2 tablespoons of the coconut oil, over medium to high heat. Add half the chicken and brown until golden. Remove from pan and repeat with the remaining half of the chicken.
- Remove second batch of chicken from pan and heat the final two tablespoons of coconut oil. Add the onion and cook until just soft. Add all the spices and garlic and stir for about two minutes, until very fragrant.
- Return the chicken to the pan, along with the coconut sugar and passata. Bring to the boil, then reduce to low heat and simmer gently for 10 minutes.
- Add the coconut milk and lemon juice and simmer for a further 15 minutes, stirring occasionally.
- Remove cinnamon stick, check for seasoning and add sea salt and cracked pepper to taste.
- Serve with some steamed or stir-fried vegetables (prepare these during the final 15 minutes of simmering the chicken), and some rice or quinoa if you are not strictly Paleo.
- I also love serving this with plain papadams, cooked in a small fry pan covered in about 2cm / 1 inch of very hot coconut oil. They only take about 20 seconds per papadam to be cooked, and taste amazing.
- Chop garlic and onion 3 secs / Sp 7. Scrape down sides.
- Add oil. Sauté 3 mins / 100C / Sp 1.
- Add spices and cook 1 min / 100C, Sp 1.
- Add chicken, sugar, and passata and cook 10 mins / 100C / Reverse Sp 1.
- Add coconut cream and lemon juice. Set Varoma in place with vegetables, and cook 10 mins / Varoma / Reverse Sp 1.
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