Directions
- 1Dice the onion.
- 2Preheat your pan with avocado oil.
- 3Season chicken thighs or breasts in plenty of salt, 1 tbsp of oregano, and 1 tsp of smoked paprika.
- 4Brown the seasoned chicken thighs or breasts in the pan until golden brown.
- 5Once browned, remove the chicken from the pan.
- 6Add the onion, garlic, ginger, and veggie stock to deglaze the pan.
- 7Cook the mixture for approximately 3 minutes.
- 8Add in the tomato paste, coconut cream, and salt.
- 9Add in 1 tsp of oregano and continue to salt the dish to taste.
- 10Stir the sauce until well combined.
- 11Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in.
- 12Cook the chicken and sauce at a medium heat until the sauce has thickened (approximately 5 minutes).
- 13Top with some fresh coriander.
- 14Add more coconut cream or unflavoured yoghurt.
- 15Serve on a bed of jasmine rice.
Ingredients
- 4 chicken thighs or breasts
- plenty salt
- 1 tbsp oregano
- 1 tsp smoked paprika
- 270 mls coconut cream
- 1 cup vegetable/chicken stock
- 1 tbsp tomato paste
- 0.5 onion
- 3 garlic cloves
- 1 thumb sized piece ginger
- fresh coriander
- coconut cream or unflavoured yoghurt
- avocado oil
Equipment
panknifecutting boardtongsmeasuring spoonwooden spoonbowl
Tips
- This dish is great for an easy weeknight dinner and also good for meal prep.
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