Step 1

Combine the marinade ingredients in a small bowl. Pour over the diced chicken thigh, and marinate for 4 - 24 hours in the fridge, covered. *Note, don't use a white plastic bowl as it will be stained!*

Step 2

Measure out your spice mix in a small bowl.

Step 3

Place a large, deep frying pan over medium-high heat and add half the butter (approx 65grams) and the chopped onion, crushed garlic and ginger. Saute until the onion is lightly browned.

Step 4

Add the remaining butter and prepared spices and stir to combine. Fry off for 2 - 3 minutes until fragrant.

Step 5

Add the marinated chicken and combine with the onion and butter mixture. Continue to cook for 5 - 7 minutes until the chicken is lightly browed and you cannot see any pink bits.

Step 6

Add the tin of tomatoes and tomato paste. Stir to combine thoroughly and coat the chicken.

Step 7

Simmer for 20 minutes uncovered, stirring occasionally. *Prepare your garlic naan and coconut rice now if you wish*

Step 8

Add the almond meal, cream and sweetener and stir to combine. Let simmer for a further 5 minutes until thickened to your liking.

Step 9

Serve with coriander, coconut rice and garlic naan for a keto feast!