Step 1

In a large bowl, add the chicken thigh, sliced onion, minced garlic & ginger & 1 tsp (10ml) of coconut oil, mix to combine. Cover & marinate for a minimum of 30 minutes up to 24 hours.

Step 2

Heat 2 Tbsp (50g) of coconut oil in a large high rimmed pan or pot over medium-high heat. Add in the chicken thigh, leaving the remaining ingredients in the marinating bowl & sear for 3 minutes on both sides until golden. Remove & place on a plate to rest for the time being. Do it in batches if need be.

Step 3

In the same pan or pot, add the remaining marinating ingredients as well as the ground cumin, ground coriander, ground cloves, smoked paprika, turmeric & cardamom pods. Saute for 3 minutes, mixing regularly.

Step 4

Add in the coconut milk, chicken stock & desiccated coconut (optional), mix to combine & bring to a simmer. Once simmering, add in the seared chicken along with any resting juices & mix to combine. Reduce heat to low & simmer for 25 minutes, stirring occasionally.

Step 5

After 25 minutes, check the curry for seasoning, adjusting if necessary, mix to combine & remove from the heat. Serve the curry with rice (below) & garnish with cashew nuts, spring onion (scallion), coriander (cilantro) & chilli. Dig in.

Step 6

Place a large saucepan over high heat. Add in the rice, cold water, kaffir lime leaves & sea salt flakes & mix to combine. Bring to a boil, reduce heat to low, cover & cook for 14 minutes undisturbed. After 14 minutes, turn off the heat but leave the lid on for 4 more minutes then remove. Remove & discard the kaffir lime leaves, fluff the rice with a fork & serve with the curry.