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+---
+title: Chicken Thigh Curry
+recipe: meal
+---
+
+* Servings: 6
+* Carbs: Approx 10g per serving
+* Prep Time: 10 minutes
+* Cooking Time: 45 minutes
+
+# Ingredients
+* 600g chicken thighs
+* 200g chopped tomatoes
+* 40g creamed coconut
+* 1x medium onion
+* 1x green pepper
+* 1x medium cauliflower
+* 2x fresh chili peppers (optional)
+* 1x bunch fresh coriander
+* 4x tsp curry powder
+* 2x tsp garlic granules
+* 2x tsp cumin
+* 2x tsp coriander
+* 2x tsp smoked paprika
+* 1x tsp cayenne pepper
+* 1x tsp chili powder
+* salt and pepper
+
+# Process
+* Chop onion and pepper finely and shallow fry in a deep pan until softened
+* If using fresh chili, chop thinly and add to the pan
+* Cut chicken thighs using scissors into roughly 2cm squares and add to the pan
+* Add remaining ground spices and incorporate into mix
+* Continue frying until chicken is cooked through, then add chopped tomatoes
+* Using a serated knife, grate creamed coconut into curry and mix until right consistency
+* In a separate pan, grate cauliflower and fry until slightly golden brown
+* Finely chop your coriander, mix half into the curry and use remaining half as garnish
+
+Source: Self