- Heat the oil in a heavy-based casserole over a medium heat. Brown the chicken thighs on all sides and set aside. In the same pan, cook the onions for 5 minutes or until lightly browned, then add the garlic and spices, and cook for another minute.
- Add the passata, stock and chocolate to the pan along with the chicken. Mix well, bring to the boil, then reduce to a gentle simmer and leave to cook for 1 hour to 1 hr 20 minutes (until tender).
- Season well with salt and freshly ground black pepper, then stir in the lime juice and fresh coriander to taste. Add a little water if it’s starting to look dry. Serve hot with rice and peas.