• In a flat dish pour marinade over chicken pieces and leave to marinate for 3 hours. Turn occasionally.
• Drain chicken on a wire rack, reserving the marinade.
• In a grill or a skillet, add 1 tbsp olive oil.
• Once it is piping hot grill chicken portions until nice and brown on both sides. About 8 mins. Remove and set aside.

In a large saucepan add the following:

Ingredients:
2 tbsp olive oil
1 onion chopped
2 green chilies chopped
2 cloves minced garlic

1. Sauté until tender then add your chicken portions & marinade liquid.
2. Crumble 2 x chicken bouillon cubes and simmer slowly for 25 mins.
3. Add 1½ cups coconut milk and continue simmering for 10 mins.
4. Serve with steamed basmati rice.

Recipe adapted from Food Network