Step 1

In a food processor or Thermomix, grind the coriander seeds until they are cracked open. Thermomix 15 seconds, speed Add the chilli and process to chop. Thermomix 3 seconds, speed 8.

Step 2

Add the ginger and garlic and again process on a high speed to form a paste. Thermomix 15 seconds, speed 8.

Step 3

Next add the onion and process until it is finely chopped. Thermomix, 10 seconds, speed 5.

Step 4

Heat the coconut oil over a moderate heat in a large pan or wok and add the ingredients in the food processor, the cardamon pods, cloves and cinnamon quill. Sauté, stirring often for 5 minutes or until the onion starts to soften and you can smell the spices.

Step 5

Now add the turmeric, cumin, smoked paprika, sea salt and black pepper and sauté for a minute stirring well.

Step 6

Add the broth and coconut milk and stir well to combine. Add the chicken, submerge in the sauce and simmer gently (no lid) for about 40-60 minutes to cook the chicken (it should be falling apart) and reduce the sauce.

Step 7

You can add in any vegetables you like towards the end of cook time. I love this with broccoli and cauliflower mixed into the sauce 5-10 minutes before it’s ready.

Step 8

Stir in the lime juice and coriander leaves.

Step 9

Serve with rice, quinoa or cauliflower rice.

Step 10

Re-heat in a pot over a low heat until just hot.

Step 11

Store in an airtight container in the fridge or freezer.