Pre heat over to 180 degrees. Fry chicken skin side down first for 5-8 mins. Remove from pan and remove all but 1tbsp oil. Fry onion cut into half moons. When transparent, add garlic and ginger. Add tomatoes, curry powder, lime juice, honey and chilli powder. Then add half a can off coconut milk. Place chicken back on top and oven bake for 20 minutes.
Served with bombay potatoes, mint raita, and yoghurt flatbread.
