Chicken Tikka Masala with Coconut Quinoa


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.