I work in grams/kilos as I am in Australia.
Depending on how many you want to feed or whether you are going to freeze ahead, I’ll work on the larger recipe. In any case (halving everything works the same as doubling, tripling or more -everything)
1 kilo chicken thighs
2 medium onions sliced
4 x 5cm x .5 cm slices of fresh ginger peeled and mashed (in a mortar or however)
4 heaped tSpns of jar garlic (or I’d reckon 4-5 cloves)
4 tSpns cinnamon powder
4 tSpns tumeric powder
1 stick cinnamon bark
2 tSpns pink salt
6-8 curry leaves (sweet neem)
Squeeze ½ lemon juice.
1 x 400 ml coconut Cream
Splash coconut water
About 2tBspns coconut oil
.Slice onion and sauté in large deep sided pan until caramelised.
.Add spices,salt and garlic to pan and coat onion
.Add chicken and fry off until all chicken is coated in spices.
.Add a splash of coconut water, cover and simmer on low for about 20 minutes.
.Add coconut cream, simmer on low for another 10 minutes
.Squeeze in lemon juice
Serve over cauliflower rice or spaghetti squash.
(my husband who is a very plain eater (allergic to chilli and has no need for AIP anything) loves this recipe)