Spiced with cloves, cinnamon and nutmeg, this dish doesn't compromise on flavour. Coconut flour adds a touch of sweetness to balance the spices.
The recipe below suggests chicken, but it works well with fish too.
Feel free to get creative swapping the chicken for goat, or paneer and chunky vegetables. I love it with sweet potato (or squash) and green beans. The coconut gives a delicious creamy texture, but you can reduce this or use half-fat coconut milk as an alternative.
I hope you love this aromatic mix of Indian with Portugese influences. Enjoy :)
You will need:
500g skinless chicken thighs or fish
400ml can coconut milk
*Vegetarian options: replace fish with your own combination such as
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No added salt
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Suitable for Vegetarians and Vegans
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