This chicken curry, from Delicious Low Carb, by Sally-Ann Creed, R295, (Human & Rousseau), is quick and easy to make and is filled with authentic spices


  • 1 large onion, chopped
  • Coconut oil, for frying
  • 2 cloves garlic, chopped
  • 8 pieces of chicken (legs and thighs)
  • 3T garam masala
  • 2T ground cumin
  • 1T ground coriander
  • 1T cayenne pepper
  • 1T turmeric
  • 1 x 150g sachet tomato paste
  • 1 x 400 g tin tomatoes
  • ½ lemon
  • Fresh coriander, for garnishing


  1. Sauté the onion in coconut oil. Add the garlic.
  2. Add the chicken pieces and brown quickly on both sides.
  3. Add all the spices and tomato paste and sauté for a few minutes.
  4. Add the tinned tomatoes and simmer for about 45 minutes until the chicken is soft and falling off the bone.
  5. Serve on a bed of cauli-rice with a squeeze of lemon juice and lots of fresh coriander.

Serves 4 people