Ingredients
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- 2 Tbsp ghee
- 1/2 brown onion, chopped
- 4cm piece of ginger, peeled & finely grated/chopped
- 4 garlic cloves, finely chopped
- 1/2 red or green chilli, medium heat (optional), deseeded & finely chopped
- 3/4 cup chicken stock
- 1 stalk lemongrass, white part only, slightly crushed (not chopped)
- 3 bay leaves
- 1 Tbsp fresh turmeric, finely grated/chopped, or 1 tsp turmeric powder
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 tsp tamarind paste
- 2 Tbsp preservative-free fish sauce
- 1 Tbsp coconut sugar or honey
- 600g chicken breast or thigh fillets, cut into 3-4cm cubes
- 1 x 270g tin of coconut cream (or use cashew cream)
- 400g sweet potatoes, cut into 2cm cubes
- 1 red pepper, chopped
- 1 ripe tomato, chopped
To Serve (optional):
- fresh coriander, roughly chopped
- roasted cashews, roughly chopped
- cooked rice or sauteed cauliflower ‘rice’
INSTRUCTIONS
Heat ghee in a large, heavy-based pot over med-high heat and add onion, ginger, garlic and chilli (if using).
Saute for 5 mins, or until softened.
Add chicken stock, lemongrass, bay leaves, turmeric, individual spices, tamarind paste, fish sauce and coconut sugar or honey. Stir and bring to the boil.
Add chicken, coconut cream (or cashew cream) and potatoes or swedes. Bring back to the boil, then reduce to med-low heat and simmer with lid on for 30 mins or until chicken and veg are cooked through.
Remove lid, stir through the capsicum and tomato and increase heat to med-high. Simmer, uncovered, until the liquid is reduced to your liking. (May take another 10-15 mins.)
Notes
Serving Suggestion:
Serve over rice or cauliflower ‘rice’ or jasmine rice, and garnish with coriander and roasted cashews.
Storage:
Store in fridge for up to three days, or freeze in an airtight dish for up to three months.