700 grams chicken thigh fillets, cut into bite-size pieces
coriander leaves to serve
Directions
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
Add the onion and saute for 3 minutes until translucent.
Turn the heat down to low 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.
Turn the heat up to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated with the sauce.
Cover the pan with a lid and cook, stirring occasionally, for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the coriander.