Prep Time: 40 minutes
Heat the coconut oil in a large pan over a medium heat.
Add the onion and ginger and sauté for 3 minutes until soft. Turn the heat down to low and stir in the garlic and spices, cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut milk and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until coated with the sauce. Cover the pan with a lid and cook, stirring occasionally for 20-25 minutes, or until the chicken has cooked through and the sauce has thickened.
Garnish with the coriander and serve with cauliflower rice.