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Moist chicken in a tantalising sauce that tastes even better the day after!
1.
Rub chicken with turmeric and salt. Set aside for 30 minutes.
2.
Blend dried chillies, onion, coconut oil, garlic, ginger and galangal to make a paste.
3.
Heat up wok or pot with 2 tablespoons coconut oil. Add in paste, cloves, cinnamon, lemongrass and cardamom pods.
4.
Saute until fragrant then add tomato paste and tomatoes. Cook for 10 minutes then add in chicken pieces.
5.
When the chicken is cooked (about 25mins on medium heat) add in coconut milk and simmer for 5 minutes to thicken the sauce.
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Storage information
Tip
Chicken filets can be used instead of a whole chicken cut into pieces.
Cost-saving tips
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