This recipe is super easy and can usually get you through the first half of the week as dinner and then leftovers for lunches.

INGREDIENTS

• 1 onion, diced

• 6 cloves garlic, minced

• 3 tablespoons turmeric powder

• 1 tablespoon each of ground ginger, cardamom, coriander, cumin and paprika

• 1–1.5 kg chicken thighs, whole and untrimmed

• 2–3 cans coconut cream

• 1–2 cups homemade broth

• 1 can crushed tomatoes

• Salt and pepper, to taste

• Squeeze of fresh lemon juice

• Pinch of chilli flakes (optional)

• Coconut oil, for cooking

METHOD

1. Sauté the onion and garlic in coconut oil in a large, sturdy pot until softened and fragrant.
2. Add the spices and cook for a few minutes, allowing the aromas to develop.
3. Add the chicken thighs and coat well in the spice mixture, stirring for a few minutes.
4. Pour in the coconut cream, broth and crushed tomatoes. Stir to combine.
5. Place the lid on and leave to simmer for as long as you like, stirring occasionally to prevent the bottom from catching. Alternatively, transfer the pot to the oven and cook on low for 2–3 hours.
6. With about 10 minutes remaining, you can add vegetables if desired. Kale, broccoli and green beans work well.
7. Finish with a squeeze of lemon juice and season with salt and pepper before serving.
8. Serve as is or alongside cauliflower rice.

Enjoy!