Step 1

Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.

Step 2

Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.

Step 3

Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.

Step 4

In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.

Step 5

Season the chicken with lemon juice, salt and pepper and serve.