2 tbsp coconut oil
5 garlic cloves
1 inch chunk of ginger (1 tsp grated)
4 tsp Xacuti Spice Mix
200ml coconut milk
6 chicken thighs (500g)
small handful of coriander
Salt, sugar and lemon (or vinegar, or tamarind) to taste
1. Start by preparing the marinade ingredients. If using boneless thigh fillets, cut them in half. For bone-in thighs, you can leave them whole or cut in half through the bone if you have a cleaver. Grate the garlic and ginger and combine them together. Put the chicken in a bowl and add half of the garlic ginger paste, saving the rest for later. Add 2 tsp of Xacuti Spice Mix, and a splash of oil. Massage the chicken so it is well coated in the marinade and cover with cling film. Store in the fridge for at least 2 hours.
2. Heat up 2 tbsp of coconut (or vegetable) oil in a saucepan and add the finely chopped onion with a pinch of salt. Turn the heat down to a low to medium heat and cook the onions for 10 minutes, stirring frequently. Add the garlic ginger paste to the pan and stir for about 30 seconds. Add 2 tsp of the Xacuti Spice Mix and stir for another 30 seconds. Finally, add the marinated chicken and stir everything together.
3. Add 100ml of recently boiled water and stir everything together. Bring the liquid up to the boil and then simmer on a low heat with a lid on for 15 minutes. Then add 200ml of coconut milk and bring up to the boil again. Season with a large pinch of salt, around 1 tsp of sugar and a squeeze of lemon (or 1 tsp vinegar/tamarind paste) and cook with the lid off for 20-25 minutes, until the chicken is cooked.
4. Check the seasoning and adjust as required. Top with chopped coriander and serve with basmati rice and enjoy! For maximum flavour, make the curry a few hours or a day in advance and reheat.