Creamy chicken coconut sauce

Dice the tomatoes small, dice the onion, mince the garlic.

Season the chicken generously.

Pat the chicken dry with a paper towel, add olive oil and massage so the seasoning coats every part.

Melt coconut oil in a pan; fry the chicken skin side first on low to medium heat, 7 to 10 minutes per side, until the skin is crispy and the other side browned; set aside.

Cook the onion in the oil until soft and translucent; add the garlic, fresh thyme and grated ginger and cook about 30 seconds more.

Add the tomatoes and cook about five minutes until they release their juices and soften.

Add salt, black pepper, smoked paprika and curry powder and simmer one to two minutes.

Add the coconut milk.

Return the chicken, cover and cook 20 to 30 minutes on low to medium heat until tender, stirring now and then so it does not burn.

Remove the habanero peppers and bay leaf; optionally add diced green and red bell peppers; finish with parsley leaves. Serve over white rice.