Chicken Thigh Curry

• Servings: 6
• Carbs: Approx 10g per serving
• Prep Time: 10 minutes
• Cooking Time: 45 minutes

Ingredients

• 600g chicken thighs
• 200g chopped tomatoes
• 40g creamed coconut
• 1x medium onion
• 1x green pepper
• 1x medium cauliflower
• 2x fresh chili peppers (optional)
• 1x bunch fresh coriander
• 4x tsp curry powder
• 2x tsp garlic granules
• 2x tsp cumin
• 2x tsp coriander
• 2x tsp smoked paprika
• 1x tsp cayenne pepper
• 1x tsp chili powder
• salt and pepper

Process

• Chop onion and pepper finely and shallow fry in a deep pan until softened
• If using fresh chili, chop thinly and add to the pan
• Cut chicken thighs using scissors into roughly 2cm squares and add to the pan
• Add remaining ground spices and incorporate into mix
• Continue frying until chicken is cooked through, then add chopped tomatoes
• Using a serated knife, grate creamed coconut into curry and mix until right consistency
• In a separate pan, grate cauliflower and fry until slightly golden brown
• Finely chop your coriander, mix half into the curry and use remaining half as garnish

Source: Self