Serves 4

• 4 skinless, boneless chicken thighs

• juice of ½ lemon

• 1 tsp. garam masala

• 1 tbsp. coconut oil

• 2-5 tbsp. madras curry paste, depending on taste

• 14 oz. can chopped tomatoes

• 2oz. desiccated coconut

• fresh cilantro, chopped

Cut the chicken into bite-size pieces, season with salt, and mix with the lemon juice and garam masala.

Heat the oil in a pan or saucepan over a medium heat and cook the onion for 6-7 minutes until soft. Add in the chicken and fry for another 3-4 minutes.

Next, stir in the curry paste and cook for a further 2-3 minutes. Add the chopped tomatoes and coconut, then cover with a lid and simmer for about 20 minutes. Serve hot, scattered with cilantro, with a side of white rice.