Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.

Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.

Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.

Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.

Add in the prepared Fry’s Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.

Garnish with toasted coconut shavings and/or almond flakes.