4 tablespoons coconut oil

1 large onion, diced

4 garlic cloves, crushed

2 teaspoons garam masala

1 teaspoon ground cardamom

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon ground cumin

½ teaspoon paprika

1–2 pinches of cayenne pepper (optional)

1 teaspoon ground turmeric

3 tablespoons tomato paste

1 teaspoon sea salt

2 tablespoons lemon juice

1 x 400 ml can coconut cream

700 g chicken thigh fillets, cut into bite-sized pieces coriander leaves, to serve

Cauliflower Rice (see recipe), to serve

Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened. Garnish with the coriander and serve with the cauliflower rice.