- Preheat oven to 200°C.
- Heat the coconut oil in a large saucepan over a high heat. Season the chicken and brown in the pan. Once brown, set aside.
- 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.
- 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.
- 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!