½ - 1 teaspoon cayenne pepper (adjust to suit your heat level)
4 tablespoons coconut oil or butter
1 onion, sliced
170 grams tomato paste
Small handful fresh coriander, chopped
In a large bowl, mix together chicken, ¼ cup of coconut cream, ½ tablespoon ginger, 1 ½ teaspoons garlic, 3 teaspoons garam masala, 1/2 teaspoon cumin, ½ teaspoon turmeric, 2 teaspoons curry powder, salt and a pinch of cayenne pepper.
In a pan on high heat, add oil and cook chicken mixture until brown. Remove from pan and put to side.
Sauté the onion until it is translucent. Add in the remaining ½ tablespoon of ginger, 1 ½ teaspoons garlic, ½ teaspoon cumin and ½ teaspoon turmeric. Cook for a few minutes.
Reduce heat, add chicken and tomato paste. Cook for a few more minutes then add the coconut cream.
Let simmer for 5-10 minutes, stirring occasionally.
Serve with rice and naan bread, sprinkle with coriander to garnish.