Chop it, mix it and give it time to work its magic…

Persian Chicken Tikka… (don’t be put off by the list, its quick quick, slow)

• 400g prepared chicken tikka ideally charred on bbq but not cooked through

• 1 large white onion chopped

• 3 tbsps coconut oil

• 4 garlic cloves minced

• 2 cm piece of ginger grated

• 1 cinamon stick

• 1 tbsp mild curry powder

• 4 cardamom pods

• 1 tbsp garam masala

• 1/2 tsp salt

• 3 tbsp ground almonds

• 3 tbsp coconut flour

• 2 cups water

• 1 lime quartered

• 1 tbsp mango chutney

• 125g single cream

• 1/2 to 1 tsp rose water

• garnish: rose petals and flaked almonds

Put the part cooked chicken tikka to one side whilst you make the sauce…

Melt the coconut oil in a large saucepan, add the onion and cook slowly until very lightly golden

Add the garlic and ginger, stir 30 seconds

Add cinamon stick, mild curry powder, cardamom pods and the garam masala and salt and stir 30 seconds

Add the coconut flour and ground almonds, stir around until all mixed and add the water.

Bring to a simmer, add the lime and mango chutney

Now add the chicken tikka and heat until it starts to bubble, cook for 2 mins then turn the heat down to a simmer and cover and leave to cook very very gently for 1 hour.

Stir in the cream, and 1/2 tsp rose water sprinkle with flaked almonds and serve with rice.