PREPARATION
- Heat a heavy-based frying pan and toast coriander, cumin seeds, and peppercorns.
- Add the toasted spices to a food processor with the remaining ingredients, except for the meat.
- Process until a fine paste is formed.
- Use half of the paste to marinate the chicken thighs for at least 30 minutes.
- In the same pan, heat the coconut oil and fry the marinated chicken with 1 tbsp of the paste until browned on both sides.
- Add coconut milk and water to the pan, then simmer until the sauce thickens and the chicken is fully cooked.
- Transfer the dish to a serving plate and garnish with chopped fresh coriander.