Cooking with Pete
Posted on 11 March by
Pete Evans Recipes
4 tablespoons coconut oil
1 large onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon paprika
1–2 pinches of cayenne pepper (optional)
1 teaspoon ground turmeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
1 x 400 ml can coconut cream
700 g chicken thigh fillets, cut into bite-sized pieces
coriander leaves, to serve
Cauliflower and Broccoli Rice (see recipe), to serve
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the coriander and serve with the cauliflower and broccoli rice.
Cauliflower and Broccoli Rice
Serves: 4 – 6
½ cauliflower, florets and stalk roughly chopped
1 head broccoli, florets and roughly chopped
2 tablespoons coconut oil
Sea salt and freshly ground black pepper
Place the cauliflower and broccoli in a food processor and pulse into tiny, fine pieces that look like rice.
Place the coconut oil in a large frying pan over medium heat. Add the cauliflower and broccoli rice and lightly cook for 4–6 minutes, or until softened. Season with salt and pepper and serve.