Coconut chicken curry

For marinade: 1⁄4 tsp turmeric powder, 1⁄2 tsp crushed black pepper, 1-2 tbsp Islands Harvest coconut vinegar, 1 tsp salt

Spice mix: 1 tbsp roasted chili powder, 2 tsp roasted curry powder, 1⁄2 tsp crushed black pepper, 3 cardamom, 3 cloves

4 chicken thighs bone-in, skin removed cut into pieces ((4 thighs = 1.5lb = 680g))

1⁄3 cup chopped onion

1⁄3 cup chopped tomato

4 large cloves of garlic

1 inch piece of ginger

1 sprig of curry leaves, 1 pandan leaf broken into pieces

1 tbsp coconut oil

1 cup Islands Harvest Coconut milk

salt to taste

Instructions:

Marinate chicken with all the marinating ingredients given in the list overnight or at least half an hour.

Grind all the spices into a fine mix

Sauté ginger, garlic, pandan leaves, curry leaves in oil until fragrant. Add onion and tomato to this and sauté until onions turn golden brown

Add the spices and mix well for 2 minutes and add marinated chicken into this mix

Cook covered for 15 minutes on medium heat. Open lid and mix well. Cover and cook for an additional 15 minutes on low heat

Add 1 cup of Islands harvest coconut milk and let it simmer for 15 mins. Do it cover

Add salt and lime to for taste. Garnish with cilantro and serve hot.

Enjoy with anything