Brazilian Coconut Chicken Curry

Well this is just delightful. Excuse the poor presentation of the final dish, a few vinos were consumed during the cooking process.

Ingredients

• Sunflower/Veg oil

• Chicken thighs, chopped

• 1 onion, chopped

• 1 handful of mixed peppers, chopped

• 100g peanut butter

• 400g coconut milk

• 1 chicken stock cube

• 2 cloves garlic, chopped

• ½ tsp ginger paste or fresh chopped

• 1 tbsp turmeric

• 1 tsp chilli flakes

• 1 tbsp flour

• 1 tbsp coriander leaf

• 1 tsp sugar

• 1 lime (zest and juice)

• Salt & pepper

Method

1. Heat oil in your pan on a medium heat and add the chicken.

2. Fry for 8-10 mins until the chicken is almost cooked.

3. Add the onion and fry until soft.

4. Add the peppers, garlic and ginger and continue frying for a few minutes.

5. Lower the heat, sprinkle the flour over the pan and stir until everything is coated.

6. Add the coconut milk, peanut butter, turmeric, crumbled stock cube, sugar and chilli flakes.

7. Increase the heat slightly and simmer for 20 mins.

8. Add the coriander leaf and lime juice and zest and stir through.

9. If the sauce is too thick add a little milk.