I made a loose adaptation of kuku paka (coconut chicken). It is a Kenyan curry dish.
I used chicken thighs that I marinated in ginger, garlic, bird's eye chilies, and lemon juice.
For the sauce, I put heirloom tomato, onion, bird's eye chilies, fresh coconut and toasted cumin into a blender and made a paste which I sauteed until darkened and thickened.
Added chicken and sauteed briefly, lidded and turned heat to low for about 10. Uncovered and added coconut...