This is a favourite of ours on a cold winter night - its nice and warming and packed full of veggies. I served with cauliflower rice, but you could serve with brown rice or mix half cauliflower half brown rice.

Recipe

Ingredients

Adapted from the healthy patch formula

Serves 2 adults, and 2 children, GF, DF

• 400G boneless skinless chicken thighs

• 3 cloves garlic, finely chopped

• 1 large onion, diced

• 1 cup tomato passata

• Half can of coconut cream

• 1 small red capsicum, diced

• 1 carrot diced

• 1½ tsp ground turmeric

• 3 tsp garam masala

• pinch chilli powder

• 1½ tsp ground cumin

• ½ tsp ground cardamom

• 1 tsp ground ginger

Rice to serve or cauliflower rice

Coconut oil for frying

Instructions

1. Place your frying pan over a medium - low heat and add 1 tbsp coconut oil. Add the diced onion and cook for a few minutes until soft, then add the garlic and the rest of the spices for a minute or so.

2. Now add the chicken and tomato passata to the pan, mixing and tossing to combine with the spices and onion.

3. Cook for a few more minutes and then add the rest of the ingredients and simmer for 15-20 mins.

Enjoy and serve with cauliflower rice