Ingredients
Method
- Sautee garlic and onion with the coconut oil on medium heat for about two minutes. Add the ginger, turmeric, cumin, garam masala, ground coriander and continue to stir for a further two minutes.
- Add the chicken and cook for a few minutes each side until browned on the outside.
- Remove the chicken from the pan and set aside for a moment. It won't be completely cooked through yet but it will be added back to the pan soon.
- Add the tomatoes, drained cashews and coconut cream and stir well to combine. Turn the heat down to low and simmer for about 5 minutes. Remove from the heat and blend the sauce with a stick blender or pour the sauce into a blender or food processor. We want the sauce to be as smooth as possible and not grainy from the cashews.
- Pour the sauce back into the pan if you had to use a food processor or blender, followed by the chicken, tamari and kaffir lime leaves
- Simmer on low for a further 15- 20 minutes. Stirring occasionally. Throw in the snow peas or vegetables of choice and lime juice.Garnish with coriander if you choose.
- Serve with rice or quinoa
Notes
To serve for your baby blend the sauce, chicken and quinoa
BLW- serve the sauce and chicken on top of the quinoa and snow peas on the side.
Add a comment
Show Comments
2Leave a Comment
Your email address will not be published. Required fields are marked *
Dannielle Pringle says:
Made this tonight with the family. It was to die for and took no time at all to throw together
Hannah says:
Would you guys mind adding in the number of people it feeds, prep time and cook time to the start of your recipes please? Thank you!