Recipe serves 2

1. Start by preparing the marinade ingredients. If using boneless thigh fillets, cut them in half. For bone-in thighs, leave them whole. 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 1 Tbsp of the Xacuti spice blend, 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 1 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 1 tbsp of the spice blend 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 salt, sugar and vinegar and cook with the lid off for 20-25 minutes, until the chicken is cooked.

4. Check the seasoning and adjust as required. Serve with basmati rice and enjoy! For maximum flavour, make the curry a few hours or a day in advance and reheat.