Prepare the chicken by mixing all the ingredients under marinade and coat well onto the chicken. Marinate at least an hour or two, for an intense flavour overnight in the fridge.

Light a charcoal grill or preheat an oven to 180°C/ 350°F. Lightly brush the chicken with oil, then place on  the grilling rack or the baking tray. Grill for 30 - 40 minutes, or until done.

Meanwhile, put the 2 tablespoons of oil into a saucepan over medium heat. When it is hot, add the onion, frying for about 5 minutes or until the barely caramelised. Add the garlic, ginger and green chilli, stirring till fragrant. Add the tomato and cook until soft. Add the ground cumin, coriander and the turmeric, and about 1/4 teaspoon of salt, stirring all the while. Add any remaining marinade(optional).

Mix in the coconut milk, lower the heat and stir occasionally till sauce thickens a bit. Place the chicken in the sauce to heat through, spooning the sauce over it. If the sauce is very thick, splash in water.  Cover and simmer for 5 minutes, or until the flavours have melded. Taste the sauce and adjust seasoning with salt and then garnish with coriander or cilantro. Just before serving, splash in lemon juice OR Serve with lemons, mandazi and rice.