1tbsp. extra virgin coconut oil
1 onion, finely chopped
3 garlic cloves, minced
500g skinned chicken breast, cut into bite-size pieces
1 tbsp. curry powder
1 tsp. ground marjoram
2 cups finely chopped tomato
1 cup chicken broth, low salt
½ tsp. cayenne pepper salt
½ cup plain yoghurt
1 tbsp. rice flour
2 cups cooked brown rice or quinoa
In a large non-stick skillet over medium-high heat the coconut oil, add onion,
garlic and cook 4 minutes or until onion is tender.
Add the chicken and cook for 4 minutes. Add curry powder and marjoram and
cook 1 minute. Add tomato, broth, pinch of salt and pepper, reduce heat, and
simmer 10-15 minutes. Remove from heat.
Combine yoghurt and rice flour; stir with a whisk, and add to chicken mixture and
cook for 1 minute or until slightly thick. Stir through the raisins and let soften for
a few minutes in the pan.
Serve mixture over a bed of the rice or quinoa.