Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1 large onion (chopped)
  • 3 cloves garlic
  • 3 small green chilli peppers
  • 1 1/2 tsp paprika
  • 15 g root ginger
  • 400 g chopped tomatoes (tinned)
  • 200 ml coconut milk
  • 2 tbsp dry roasted peanuts (crushed a little)
  • 1 tbsp dessicated coconut
  • 500 g chicken
  • 1 chicken stock cube
  • 1/2 lemon (juiced)
  • 1 tbsp Coriander leaf

Instruction

  • Cook the onion gently in a saucepan with a little olive oil for about 10 minutes.
  • Put the garlic, chillies, paprika and ginger into the food processor and blitz. Then add to the pan with the onion and continue to cook for a few more minutes.
  • Put the chicken into the pan and seal on all sides
  • Put the tomatoes, coconut milk, peanuts and dessicated coconut into a blender or food processor. Blitz until smooth.
  • Add the sauce to the pan. Crumble the stock cube on top and stir to dissolve. Simmer for about 20 minutes as the sauce thickens and reduces.
  • When ready add the lemon juice to taste. Season with salt and pepper. Serve with rice, extra lemon wedges and chopped coriander