Ingredients
- 6 chicken things or a mixtue of thigh and drumsticks
- 2 400 ml tins of coconut milk
- 2 large white onions peeled and quatered
- 2 medium sized potatoes peeled and quatered
- 1 large handful of peanuts unsalted, uncooked
- 2 tsp of palm sugar or brown sugar
- salt to taste
- half a large cinnamon stck or one small one
- 5 whole white cardamom bruised
- 1 tbsp of tamarind pulp you may need less or more depending on the tamarind
- salt to taste
Servings: people
Units:
Instructions
- Toast the peanuts in a dry pan on a medium heat until coloured. Be careful not to burn them.
- Place the chicken in a large saucepan or casserole dish with the coconut milk and bring to a simmer. Add the peanuts to the pan.
- In frying pan, pour in your homemade paste and cook over a medium heat stirring all the time until the paste has darkened and oil has started to seperate around the edges of the paste.
- Once the chicken has been simmering for around 15 minutes add the paste, the potatoes, the onion, cinnamon and cardamom to the saucepan and stir well. Add the tarmarind and a little salt and half cover with a lid.
- Cook on the stove top on medium-low heat for 45 minutes (you want to see bubbles but in no way do you want a rolling boil) Alternatively you can just pop it in the oven at this point at 160 degrees.
- After 45 minutes the chicken should be tender and the potatoes and onion should be cooked through. There should be a lovely layer of oil at the top. Add the sugar and adjust the salt to your taste.
- Serve in bowls with steamed rice or roti.
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