Chicken in coconut and turmeric sauce

Cut the chicken into pieces. Skin, Wash and pat dry. Set the chicken aside in a bowl.

In a mortar and pestle, grind the garlic and habanero pepper into a paste and add to the chicken pieces. Mix well to combine.

To the chicken, add the salt, turmeric powder, tamarind paste and lemon juice and stir until all ingredients are well combined. Allow the chicken to marinate for at-least 30 minutes

In a skillet pan, heat the oil over high heat and add in the onion slices. Cook the onions until golden and add chicken pieces (leave the marinade aside).

Pan sear the chicken for 2 minutes on each side until golden brown. Remove the chicken from the pan and set aside

To the pan, add the marinade and coconut milk stirring to make sure all the ingredients are well combined.

Now, add the chicken and cover with the sauce.

Reduce heat to medium, cover the skillet and allow the chicken to cook and the sauce to reduce until it thickens.

Once the chicken cooks through and the coconut sauce thickens, turn heat off and garnish with cilantro.

Allow the chicken to rest before serving with your choice of a side dish