For 4 servings

Prep and cook time: 50 min

Difficulty: Medium

Cannot be frozen


1 large onion, finely chopped

5 cloves garlic, minced

3 tbsp fresh ginger, peeled and minced

2 green chillies, chopped

1 small bunch coriander, leaves and stalks, plus extra for garnishing

3 tsp ground cumin

2 tsp ground coriander

1 1/2 tsp garam masala

1 1/2 tsp paprika

1 tsp chilli powder

4 tbsp virgin coconut oil

4 medium skinless chicken breasts, diced into large chunks

400 ml | 14 fl oz | 1 2/3 cups water

6 large vine tomatoes, cored, seeded, and roughly chopped

2 green peppers, cored, seeded, and diced

1 lemon, juiced

sea salt

freshly ground black pepper


1 Combine the onion, garlic, ginger, chillies, coriander, and a pinch of salt in a food processor. Blend on high until paste-like. Add the spices and pulse again to incorporate.

2 Melt the coconut oil in a large saucepan or casserole dish set over a moderate heat until hot. Add the paste and fry for 4-5 minutes until darkened.

3 Stir in the chunks of chicken, coating them in the paste. Stir in the water to make a gravy.

4 Stir in the tomatoes and peppers. Bring the gravy to a simmer before cooking over a low heat for about 25 minutes until the chicken is cooked through and the gravy has thickened; stir from time to time, adding more water if it starts to dry out too much.

5 Season to taste with salt, pepper, and lemon juice. Serve with a garnish of chopped coriander on top.