- 4 tbsp vegetable oil
- 1 large onion, very finely chopped
- 4 cloves garlic crushed
- 2-3 tbsp spice mix depending on the heat you require
- 1 x 400g can chopped tomatoes
- 1 tbsp tomato paste
- 50g desiccated coconut
- 200mls chicken stock, approx
- small handful of fresh coriander, chopped
Marinate the chicken into bite-size pieces and mix with the lime juice, vinegar and salt and leave for 20 minutes.
Heat the oil in a deep frying pan or saucepan over a medium heat.
Add the spices and cook for a minute or two to release their lovely spice flavour and aroma.
Add the onions and garlic and cook for a further 6-7 minutes until softened and becoming golden.
Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the tomatoes and paste and cook for a couple of minutes before adding the coconut and a little stock.
Bring to the boil then reduce the heat to a simmer.
Cover with a lid and leave to simmer gently for about 20-30 minutes.
Once cooked stir in the chopped coriander.