INGREDIENTS
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1 tablespoon coconut oil
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3-4 cloves garlic, crushed
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1 onion, diced
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1 + 3/4 cups coconut milk
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3/4 cup organic tomato paste
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2 tablespoons tapioca flour
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2 teaspoons garam masala
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1 teaspoon curry powder
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1/2 teaspoon ginger powder
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1/2 teaspoon chili powder (add more if you like it hotter)
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Sea salt and black pepper, to taste
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1.25kg chicken thighs (or breasts), cut into small pieces (I use free range chicken, Lillydale brand)
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Fresh coriander, to serve