SPANISH CHICKEN CURRY

1 chicken, cut up
2 tbsp. vinegar
salt and pepper to taste
3/4 onion, sliced into rings
ginger and garlic, ground
butter
3 cups thick coconut milk
3/4 lb tomatoes, cut up
1 sweet bell pepper, diced
1 tsp. curry
1 tsp. lime juice
soy sauce

Season chicken with vinegar, salt, and pepper; set aside.

Saute the onion rings in butter with the ginger and garlic.

Add chicken and fry until brown.

Add the coconut milk and remaining ingredients.

Let chicken cook and gravy simmer down.

Add 1 tsp. lime juice and little soy sauce; serve.