Dice the chicken thighs into large cubes, add 1 packet of Mel's Tandoori Chicken Marinade, mix well, cover & refrigerate for at least 30 minutes.

Heat the Cocavo Oil in a frying pan or wok, add the chopped onion and saute until the onion is just cooked.

Add the ginger & garlic to the cooked onions and continue to saute for 2 minutes.

Add the marinated chicken thigh meat to the onion, garlic & ginger and cook until the chicken starts to brown. Keep the meat moving to avoid the marinade from burning.

Once the chicken is browned, add the coconut cream, stir through the chicken, cover and simmer on a low heat until the chicken is cooked through.

Serve with steamed white or brown rice and garnish with fresh coriander.

To spice up your rice, we recommend stirring about 1 teaspoon of Cocavo Chilli & Lime through the hot cooked rice.