8 skinned and boned chicken thigh fillets
1 tbsp. virgin coconut oil
2 tsp. mustard seeds
1 onion, finely chopped
¼ cup curry leaves, roughly chopped
¼ cup chicken stock
3 tbsp. curry powder
2 tsp. ground coriander
1 tsp. ground cumin
¼ cup full cream yoghurt
1 cup quinoa, rinsed
250ml chicken stock
250ml coconut cream
1⁄4 cup coriander leaves, chopped
In a large saucepan add the quinoa, 250ml stock and coconut cream, bring to the boil for 2-3 minutes, then reduce to a simmer and cook for 10-15 minutes, until cooked. Mix through the chopped coriander.
In a large bowl mix the chicken, curry powder, ground coriander, cumin and yoghurt. Set aside to marinate in the fridge for a minimum of 30 minutes.
In a large saucepan, add the coconut oil and fry the mustard seeds for a few seconds. Add the onion and curry leaves and cook for 3 minutes or until its starting to colour. Add the chicken thighs, ¼ cup chicken stock and cook for 3-4 minutes each side or until golden.
Serve the chicken on a bed of coconut quinoa and a little coriander.