1 teaspoon Crushed Chilli
1 teaspoon Ground Cumin
2 teaspoon Crushed Garlic
1 teaspoon Ground Coriander
1/2 Spanish Onion, finely chopped
1.5 tablespoons Coconut Oil
Juice of half a fresh Lime
3 tablespoons Natural Crunchy Peanut Butter
2 tablespoons Coconut Sugar or Stevia
3 tablespoons Shredded Coconut
1 teaspoon Soy Sauce (optional)
2 cups water
Heat fry pan, add the coconut oil, coriander, cumin, garlic and red onion and fry for about 30 seconds. Add the peanut butter, chilli, lime juice, Stevia, coconut and soy sauce and stir. This will form a paste. Gradually add the water, about 1/2 cup at a time till you get the sauce to a consistency that you like. (more water = runnier sauce)
Simmer for a few minutes and turn heat off and set aside.
In another heated pan, place a little coconut oil and a little garlic.
Add the chicken and brown it up. Add the vegetables and stir fry for a few minutes.
Pour over the sauce and heat for about 1-2 minutes.
Serve this in a bowl with a serving with some brown rice or quinoa.