Bone and roughly cube the bird .
The Island way is to cut up the bird on the bone in such a way as to not splinter the bone .
Heat some peanut oil in a pan , soften 1 peeled and sliced onion with a tbs of minced garlic and 1 tbs of minced ginger .
Add the curry powder ( made with equal amounts of coriander , turmeric and fenugreek ...I did add cumin to this curry mix ).
Stir until blended .
Place chicken in the pan with the herbs , add salt and pepper to taste continue to stir till the juice starts coming out of the bird flesh .
Add 750 ml of coconut milk , cover and let steam .
From time to time stir the meat , continue to simmer gently until the chicken meat is tender and lying in a rich gravy ....
I did add 1 tbs of chia seeds through the simmering process to aid with the thickening process .
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