Heat the Coconut Oil in a pot on a medium heat then add the Onion and fry for 3 minutes until it turns translucent. Add the Garlic and Ginger and fry for another 30 seconds, then add the Chili Flakes, Turmeric, Ground Coriander, Ground Cumin, and Garam Masala and fry the spices off for 1 minute.
Add the Chicken and Bell Pepper and cook until the chicken is sealed before pouring in the Tomatoes and 2 tablespoons of water. Season with Sea Salt & Black Pepper, bring to the boil, then lower the heat and cook, mashing down the tomatoes until they form a sauce (10-15 minutes). Add a splash more water if it starts to stick.
Serve alongside some fluffy basmati rice (½ cup per person for 95 cals).
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