Indian Chicken Stew

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.