• 100g butter
• 500g chicken thighs
• 1 onion
• 3 cloves garlic
• 1 Tbsp Garam Masala
• 2cm piece ginger
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce
• 2 cups cream
• salt and pepper for seasoning
• Serve with brown rice if high carbohydrate or follicular phase
• Serve with coconut pita bread if high protein/mixed or luteal phase

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1. Bring a pan to medium - high heat with 1/3 of the butter
2. Chop the chicken into bite sized pieces and add to the frying pan, brown all sides - approximately 2 minutes each side
3. Remove the chicken from the heat and set aside
4. Dice the onion, finely chop the garlic, and grate the ginger
5. Wipe out the pan and return to a medium heat, add another third of the butter, add the onion and cook until softened - approximately 3 minutes
6. Add the garlic and spices, stir to combine, cook until fragrant - approximately 1 minute
7. Add the tomato sauce, bring to the boil, lower the heat and simmer for 5 minutes before adding the cream
8. Bring the mixture back to a simmer, add in the chicken and allow to simmer until the chicken is cooked through - approximately 15 minutes
9. Stir through the remaining butter
10. Divide between bowls and garnish with coriander
11. Serve with brown rice or coconut pita bread
12. Enjoy!

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