Indian Chicken Stew
Makes: 6 servings
Carbs per Serving: 33.5 grams
Protein per Serving: 37 grams
Fat per Serving: 51.5 grams
? 12 medium chicken thighs, diced
? 3 garlic cloves, minced
? 3 shallots, finely chopped
? 1 1/4 tsp grated ginger root
? 3 tsp freshly chopped chili pepper
? 3 small bunches fresh cilantro, finely chopped
? 1/3 cup coconut oil
? 1/3 cup tomato paste
? 3/4 cup coconut milk
? 1/3 cup almond and cashew butter
? 1/3 Tbsp shredded desiccated coconut
? Juice from 1 1/2 lemons
? 1 1/2 tsp sea salt
? Freshly ground black pepper
- Heat the coconut oil in a pot over medium flame and cook the chicken until browned. Scrape the chicken to the side of the skillet.
- Sauté the coriander, chilli, shallot, garlic, and grated ginger. Cook until lightly browned and fragrant.
- Add the tomato puree and water, and then stir in the almond and cashew butter. Add the coconut milk and desiccated coconut, mixing well.
- Add the lemon juice, and then season with salt and black pepper to taste. Reduce heat to low, cover, and cook for half an hour. serve warm.