Ingredients:

4 tablespoons coconut oil

2 medium onions, diced

5 garlic cloves, crushed

2.5 tsp garam masala

1.5 tsp ground cardamom

1.5 tsp ground coriander

1.5 tsp ground ginger

1.5 tsp ground cumin

1 tsp paprika

2-3 pinches of cayenne pepper (optional)

1.5 tsp ground turmeric

3.5 tbsp tomato paste

1.5 tsp salt

2.5 tbsp lemon juice

1 x 400 ml can pure coconut cream

135 ml can premium coconut milk freeze left over milk to use another time

1 kg chicken breast fillets cut into bite-sized pieces

coriander, to serve

Directions:

1. Heat 4 tablespoons of the coconut oil in the slow cooker bowl on medium heat (150). If you don’t have a slow cooker with sear mode use a frypan.

2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low (120) and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.

3. Turn the heat up to medium (150) and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Wrap the lid in a tea towel or lid cover then put the lid on and put slow cooker on LOW and cook for 3-4hrs, stirring occasionally, or until the chicken is cooked through you don’t want the breast meat to be dry. Stir through coconut milk 5 min before serving. Serve with some basmati rice, homemade naan bread.

Bon Appetit!