Chicken Masala

Ingredients
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1/3 cup (80ml) melted coconut oil
2 small onions, thinly sliced
10cm piece (50g) ginger, finely chopped
5 garlic cloves, finely chopped
800g skinless chicken thigh fillets
1/2 cup (140g) tomato paste
2 tsp each garam masala & ground turmeric
1 tsp each ground cumin, ground chilli & smoked paprika
2 cups (500ml) Massel Chicken Style Liquid Stock
200ml coconut cream
Chopped fresh green chilli, coriander leaves, thick natural yoghurt & steamed basmati rice, to serve

Method

1. Heat oil in a wide pan over medium heat. Add onion, ginger and garlic and cook, stirring, for 10 minutes or until fragrant and onion softens. Add chicken and increase heat to high. Cook, stirring often and using tongs to turn the chicken, for 5-6 minutes until chicken is browned all over.
2. Stir in tomato paste and spices, then add stock and coconut cream and simmer rapidly for 15 minutes until chicken is cooked through. Season, scatter with green chilli and coriander and serve with yoghurt and rice.