Jerk Chicken Curry

1. Preheat oven to 200°C.
2. Heat the coconut oil in a large saucepan over a high heat. Season the chicken and brown in the pan. Once brown, set aside.
3. Turn the heat down and add the onions to the pan, cook for 2-3 minutes until softened then add the peppers. Soften in the pan for 2 minutes, then add Shemin’s Indian Curry Paste, Shemin’s Jerk Spice Blend, habanero chillies (if using) and a splash of water. Let the spices cook for a further 3 minutes.
4. Add the red wine vinegar and chopped tomatoes to the pan, let the mixture cook for 5 minutes, stirring occasionally. Add the coconut milk and browned chicken then bring the curry to the boil. Transfer to the oven with the lid on for 55 minutes.
5. Check the chicken is cooked through and stir in the chopped coriander. Serve with rice.

TIP: If you’re vegetarian swap the chicken for mixed vegetables and sweet potato!