Marinade 2 pounds chicken thighs in 1/2 cup Brandy, chopped Garlic, and 4
tablespoons Sweet Thai Chilli sauce for at least 2 hours.
Fry in a mixture of butter and Sesame oil for 10 mins on high heat.
Add 1 cup chopped Feijoa (Kiwifruit might work...) and 2 small limes sliced
thinly.
Cook on medium heat for 5-10 mins.
Add 1 can Coconut Cream and some chopped Coriander (Cilantro) and simmer for
another 5-10 mins.
Serve either on pasta or Basmati rice.