Chilli jam curry

 Well i didn't know what to call this as its not really a curry but i suppose it depends on how much chilli you like.  This was made using the tomato-and-chilli-jam i made recently and it tasted really good fruity from the tomatoes but not tomatoey deep rich flavours and a bit sweet.

 I used chicken thighs as i think they are really tasty and good value when you have a family.  I marinated and then browned off the meat and also cooked a large onion.

 I punched up some of the original flavours from that were in the jam already and and added these into the pan with a smaller tub of the jam.  I then added a can of coconut milk and left to simmer for 1 hour so all the flavours got a chance to mingle and come together.  If i had fresh coriander i would have finished off the meal with this but i didn't have any but it still tasted superb.