1 tbsp coconut oil
1 large onion, diced
4 garlic cloves, crushed
4 tsp Screaming Seeds Butter Chicken Curry spice blend
3 tbsp tomato paste
2 tbsp fish sauce
1 tsp sea salt
2 tbsp lemon juice
1 x 400 ml can coconut cream
700 g chicken thigh or breast fillets, cut into bite-sized pieces
Coriander leaves, to serve
Steamed rice to serve

1. Slice chicken into bite-sized pieces and stir through 2 of the teaspoons of Screaming Seeds Butter Chicken Curry spice blend. Refrigerate for up to an hour to allow flavours to infuse.
2. Heat four tablespoons of the coconut oil in a large saucepan over medium heat.
3. Add the onion and sauté for four minutes until translucent. Turn the heat down to low and stir in the garlic and remaining Screaming Seeds Butter Chicken Curry spice blend. Add the tomato paste and fish sauce and cook for one minute. Add the salt, lemon juice, coconut cream and mix well.
4. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Garnish with the coriander and serve with steamed rice.