500g of organic free range chicken
1 tbsp of nut oil
1 diced onion
3 crushed cloves of garlic
1 inch of minced fresh ginger
1/2 tsp of ground cinnamon
1/2 tsp of ground turmeric
2 teaspoons of mild chilli powder
400ml of full-fat coconut milk
1 cup of water
1 cup of flaked almonds
Boil the chicken in about 300ml of water along with 1.5 teaspoons of the curry powder for about 15 minutes or until cooked through.
Meanwhile, pan fry the onion in the nut oil until browning. Add the garlic, ginger, cinnamon, turmeric and remaining mild curry powder. Then add the buckwheat or brown rice flour along with 1 cup of water and mix again until you have a thick paste like consistency. Finally, add the coconut milk and cooked drained chicken, stir well then simmer for around 10 minutes then add the flaked almonds.
Serve with brown rice and enjoy.