- In a large pot heat the coconut oil,pan fry the onions and the carrots until slightly browned.
- Add your garlic and ginger paste and cook for 10 minutes or until aromatic, add your chicken and cook down until sealed.
- Add your ragu and water and allow to bring to boil, add your coconut milk shortly after and allow to cook for 5 minutes.
- Add your vegetables and mix well, bring to boil one last time, correct seasoning and then serve.
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