Poulet à la sauce au lait de coco et au beurre de cacahuète

Ingrédients

• 1/2 pound boneless skinless chicken (cut into big chunks)
• 2 cloves garlic
• 1/2 -1 scotch bonnet
• 1/2 teaspoon grated ginger
• 1/2 tablespoon lemon juice
• salt as required
• 2 tablespoon vegetable oil
• 1 clove garlic (finely minced)
• 1/4-1/2 teaspoon grated ginger
• 1 scotch bonnet pepper (finely minced) (remove seeds for less heat)
• 2 tomatoes (finely chopped)
• 1 onion (finely chopped)
• 1/4 teaspoon curry powder
• 1/2 teaspoon grounded shrimp
• chicken stock cube (optional)
• 2 carrots (diced)
• 1 bell pepper (diced)
• 3 tablespoons groundnut paste or peanut butter
• 1/2cup/ 120ml thick coconut milk (homemade or canned)

Préparation

1. 1

   Grind all the marinade ingredients together except the chicken and put over the chicken to marinate for about ten minutes.

2. 2

   Put oil in a medium saucepan on medium heat and add the chicken. Space out the chicken in order not to steam the chicken. Fry the chicken to brown and turn to brown the chicken on the other side. Remove chicken chunks and set aside.

3. 3

   Add a dash of oil if there is no oil in the pan. Add the ginger, garlic, scotch bonnet pepper and onions. Fry till fragrant and the onions are soft. Add the chopped tomatoes, curry powder, shrimp powder, chicken stock cube and fry till no longer raw. Add carrots and bell pepper.

4. 4

   Add the groundnut paste or peanut butter and coconut and mix till blended. Add the chicken back into the saucepan, stir and add a splash of coconut milk or water if too thick. Stir and check for salt if needed (I rarely add salt as this stage because of the stock cube). Cover loosely, turn the heat to low and simmer gently for 15 minutes till the sauce is reduced and the chicken and vegetables are tender. Serve with rice.