An Indian chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Chicken and coconut milk are priorities; organic chicken ensures better welfare, and coconut milk, ideally without additives, is cleaner. Onions can have pesticide residues, so organic is preferable; tomatoes are less concerning.

Ingredients

• 500 g boneless chicken thighs, cut into chunks
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 large tomato, puréed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro leaves for garnish

Method

1. Heat 1 tbsp of coconut oil in a pan over medium heat.
2. Add the chicken chunks and sauté until browned. Remove the chicken and set aside.
3. In the same pan, add the remaining coconut oil and heat.
4. Sauté the onion until it's soft and translucent.
5. Stir in the garlic, ginger, cumin, coriander, turmeric, and garam masala.
6. Cook until fragrant, about 2 minutes.
7. Add the puréed tomato and cook until the mixture thickens slightly.
8. Return the chicken to the pan and stir to coat with the sauce.
9. Pour in the coconut milk and bring to a simmer.
10. Cook until the chicken is cooked through and the sauce has thickened.
11. Season with salt to taste and garnish with fresh cilantro leaves before serving.

Notes

• Serve with cauliflower rice for a low-carb option.
• Adjust spices to personal preference.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.