Ingredients
- Chicken thigh 800g
- 4 tbsp butter
- 4 tomatos
- 80g cashews
- 4 onions
- 8 cloves garlic
- 500ml chicken broth
- 250ml coconut milk
- 1/3 cup Butter chicken paste gf
- Veg of your choice I like cauliflower rice and broccoli.
- Tapioca flour to thicken sauce to preferred thickness.
Method
- Preparation:Dice up chicken thighs. Place in marinade and let it sit in the fridge for 4hrs. Place cashews in water and let them soak.
- Slice or dice onions. Crush garlic. Then saute them in a pan or pot with the butter until softened and aromatic. While they are softening, place tomatos and cashews (soaked and drained) into a blender and then blitz until smooth. When onion is at idea sauteedness, add to the pan or pot. Stir until it has thickened a bit.
- Add diced chicken cook for 1-2 mins at high. Then add 500ml of chicken bone broth and coconut cream. Cover and simmer until cooked...Add tapioca flour to thicken to your liking and then serve with veg.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM COCONUT MILK
