Ingredients

3 Tablespoons Coconut Oil
2Ibs Chopped Chicken Thigh
1 Sliced Onion
4 Sliced Cloves Garlic
Thumb Size grated Ginger
5 Curry Leaves
1 Can Tinned Tomato
1 Cup Coconut Milk
1 Cinnamon Stick
1 Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Hot Curry Powder
1 Tablespoon Paprika
1 Chopped Green Chilli
2 Cubes Dark Chocolate
1 Tablespoon Apple Cider
½ Cup water

Method

Heat the coconut oil in a deep pan over a medium heat. Add the onion, ginger and garlic and fry until soft.

Add the cayenne pepper, paprika, cinnamon, curry powder and curry leaves. Mix well with the onions to release the flavours. Cook for a couple of minutes then add the salt and pepper.

Add the chilli and fry for half a minute then add the chicken cubes and sugar. Coat the chicken so it takes in the flavours. Fry for a minute then add the tinned tomato. Cook for 8 minutes over a medium heat. Make sure to stir frequently so that the chicken doesn’t burn.

Add the coconut milk, water and apple cider vinegar. Bring the curry to a boil and add the water.

Lower the heat and cook with the lid on for 15 minutes. It’s ready to serve. I like to serve this with my spelt pancakes but can be served with rice or quinoa too.