Here is a nicely spiced chicken for those days when you’re in a “creamy” mood.  The addition of coconut cream makes this dish luscious but still lighter than your usual restaurant alternative.  If you’d like the sauce to become thicker and creamier in texture, dissolve 2 tsp kuzu or cornstarch in 2 tbsp cold water and add to the simmering chicken and allow it to thicken.  Serve this chicken over some simple noodles, rice or wilted asian greens for a super healthy option.



½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

½ teaspoon ground black pepper

¼ teaspoon turmeric powder

½ teaspoon sea salt


500 gms chicken thigh, boned and cut into 2 cm pieces


1 red onion, diced

3 garlic cloves, minced

1cm knob ginger, peeled and finely chopped

1 small red chili, minced


3 tablespoons coconut oil

1 can (270ml) coconut cream mixed with quarter of a cup of water

Juice and zest of 1 lime

2 Kaffir lime leaves

3 tablespoons Thai basil leaves, cut into fine strips



Place all the dry spices in a bowl and mix together thoroughly.  Rinse the chicken thigh pieces, pat dry with paper toweling and add to the dry spice mix.  Dust lightly in the mix then place in a bowl to rest for 30 minutes.

In deep skillet add 2 tablespoons coconut oil and begin frying the coated chicken pieces for 2 minutes on each side so as to seal and partially cook.  Remove and place into a bowl as you prepare the rest.  Each piece should be golden and crisp.  Set aside.

Clean the same skillet, dry and add the remaining tablespoon of coconut oil.  To this add the diced onions and cook for three minutes.  Add the garlic, ginger and chili and cook for a further 3 minutes.  Now add the fried chicken pieces together with the coconut cream, water and lime leaf, simmer for 10 minutes or until the chicken is cooked throughout.  Serve warm with a good pinch of basil leaves and a dousing of lime juice.

serves 4