Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and the remainder of the coconut oil and mix well.
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 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the coriander and serve with the cauliflower rice.
Notes
From: Evans, Pete; (2014) Family Food Pan Macmillan Australia Pty Limited