Ingredients

• 600g x Chicken Thighs boned, skin on (or flattened Chicken Breast if you prefer).
  

• Olive oil

• 30g Butter - unsalted

• 1 x Medium large brown onion - diced

• 3 x Garlic cloves – Finely diced

• 1 x Tablespoon finely grated carrot

• 2 x Tablespoons tomato paste

• 1/2 x Cup best home made chicken stock

• 2 x Tablespoons grated fresh ginger

• 1 x Teaspoon turmeric

• 2 x Teaspoons ground cinnamon

• 1/4 x Teaspoon crushed chilli flakes - or more if your prefer

• 1/2 x Teaspoon black pepper

• 1 x Tin Italian diced tomatoes

• 1 x 400g tin coconut cream

• 2 x Tablespoons lemon juice

• Salt. Add to your taste or special diet. To reduce salt add slightly more of the crushed chilli flakes (about half a pinch) The additional flavour will reduce the need for salt

Preparation

Pat dry the chicken thighs then lightly cover with plain flour.

Next in a thick bottomed pan with a little olive oil and the butter, carefully brown the chicken on all sides to give dark touches, then set aside. Then in the same pan, add a little more olive oil and the onions, garlic and carrots and fry down untill nicely caramelised

Now add the tomato paste to the base of the pan and allow 3 minutes to remove bitterness then stir to bring everything together then deglaze the pan with the chicken stock and add the spices, pepper and tomatoes and stir well before adding the coconut cream and lemon and returning the chicken to the pan, making sure the chicken is covered by the sauce.

Allow about 20 minutes for the chicken to cook and be firm. Take care not to overcook the chicken. Serve with arborio rice and chopped flat leave parsley.

Comments: To Buy the premium Spices noted above go to: SPICES