Sally-Ann Creed® OrganicCoconut Oil (enough to cook with)
Salt & black pepper to taste
2 fresh garlic cloves, minced
½ cup red onion, chopped (about ½ a large red onion)
1 whole green or red chili, chopped
1 cup Sally-Ann Creed® chicken stock
2 large limes (one for cooking and 1 to serve with)
About 1 TBSP chopped coriander and some to garnish
1 tsp red chili flakes or to taste
½ cup coconut cream
A pinch of Sally-Ann Creed® Turmeric
1 TBSP Sally-Ann Creed® No-Carb Thickener mixed with 1 TBSP water to thicken (optional)
Cauliflower florets or rice to serve with
Any other vegetables you might want to add
Let's cook
Cut up the chicken breasts to your preferred size and season with salt and pepper
In a large pan, add coconut oil and brown the chicken. (It’s not necessary to fully cook the chicken as it will continue to cook when you add it back to the pan later)
Remove chicken from the pan and set aside. If there are any blackened bits you can wipe the pan down, but if it’s not burned then keep the browned bits for flavour.
Add a bit more coconut oil and then add in the chopped onion and chilli. Saute, then add in your garlic, chicken stock, lime juice, chilli flakes and coriander.
Allow the mixture to come to a boil and then simmer for 5 minutes.
Add in the coconut cream and turmeric and simmer for another 5 minutes. If you are wanting to thicken the mixture, now is the time to add in the arrow root mixed with water.
Add the chicken and simmer on low for 5-10 minutes.
You can steam your vegetables and then either add them to the mixture, or serve alongside.
Serve with a wedge of lime, a sprig of coriander and a sprinkle of chilli flakes and enjoy!
