Directions- Add the coconut oil to a large pan over a medium heat. Add the onion and cook until lightly browned, then add ginger, cumin, fennel, mustard, chilli and turmeric. Cook spices until they begin to pop. Add tomatoes, coconut milk and yoghurt, stir and bring to a simmer. Add the chicken that you have already cooked in the oven to the sauce and allow to cook for a further 10 minutes. Serve with coriander and lime garnish.
Ingredients-
ReplyDelete-1 tbsp coconut oil
-1 chopped onion
-2 tbsp finely chopped ginger
-2 tsp ground cumin
-1 tsp fennel seeds
-1 tsp mustard seeds
-2 tsp chilli flakes (or fresh chillies)
-1 tsp turmeric
-3 tomatoes finely diced
-120ml coconut milk
-245g Greek yoghurt
-450g chicken breast sliced into strips
-1 lime cut into wedges
-Chopped fresh coriander
Directions-
Add the coconut oil to a large pan over a medium heat.
Add the onion and cook until lightly browned, then add ginger, cumin, fennel, mustard, chilli and turmeric.
Cook spices until they begin to pop.
Add tomatoes, coconut milk and yoghurt, stir and bring to a simmer.
Add the chicken that you have already cooked in the oven to the sauce and allow to cook for a further 10 minutes.
Serve with coriander and lime garnish.