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.