Serves: 4 • Cooking time: 30 mins • Vegetarian alternative: Swap Chicken for Broccli. •

What you need:

• 4 Chicken Thighs
• 1 tin of Coconut Milk
• 2 knobbs of butter
• 1 onion
• Olive Oil
• 1 can of chopped tomatoes.

Seasoning:

• 1 Tsp Ground Coriander
• 1 Tsp Paprika
• 1 Tsp Cumin
• 1 Tsp Garlic Powder
• 1 Tsp Chilli Powder
• 1 Tsp Ground Ginger
• 1 Tsp Ground Nutmeg
• 1 Tsp Ground Garlic
• 2 Tsp Fenugreek
• 1 Tsp Turmeric
• 1 Tsp Cardamom
• 1 Tsp Cinnamon

Method:

Preheat the oven to 140°C. Finely Chop the onion. Put the 4 chicken breasts on a tray. Mix in a bowl with Olive Oil, Coriander, Paprika, Cumin, Chilli Powder and Garlic Powder. Mix and spread over the chicken evenly, spreading on both sides. Put in the oven and cook for 30 mins.

While your chicken is cooking, fry your onions in a pan with a little oil. Once soft, add the 2 knobs of butter and can of tomatoes. Add Nutmeg, Turmeric, Cinnamon and Cardamon.

When the chicken is ready, add the chicken to the sauce and add Coconut Milk. Throw in the Fenugreek. Turn down the heat and simmer for 10 mins.

Meanwhile, if you’re having rice put it on to boil.

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To make this vegetarian friendly, swap the chicken for Broccli!

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