8 to 12 chicken pieces
±3T oil for cooking
2 onions, peeled and chopped
4 cloves of garlic, minced
2T fresh ginger, finely chopped
1 tin chopped tomatoes
2T tomato paste
1 ½ cups peanut butter
1 stock cube dissolved in 2 cups hot water
2-3t cayenne pepper or to taste
1 or two chopped chilli's
salt and sugar to taste
garnish with chopped chilly or spring onion
- Trim the chicken pieces of extra fat and skin, and season with cayenne pepper and salt.
- Heat the oil in a deep pot or casserole dish. Add the chicken in batches, skin side down and fry on both sides until it is browned. Remove and set aside. (Chicken cooks best if the chicken pieces do not touch each other while frying.)
- Fry the onions until they just start to change colour, then add the garlic and ginger and chilli's if so desired.
- Stir in chopped tomatoes and paste. Reduce heat and simmer for ±5 minutes.
- Stir in peanut butter and then the stock and stir well.
- Return chicken to pot, bring to the boil and simmer on a low heat for 40 minutes. Adjust the spices by adding more cayenne pepper, salt and sugar to taste.
- Garnish and serve with rice, or Mashed potato.
I find that a light Chardonnay lightly chilled goes down a treat with this meal