- 10 - chicken thighs
- 15ml - salt
- 15ml - ground ginger
- 125ml - peanut oil
- 250ml - finely chopped onion
- 10ml - crushed garlic
- 5ml - finely chopped fresh ginger
- 1,25ml - cayenne pepper
- 5ml - white pepper
- 5 - medium tomatoes, blanched, peeled and chopped
- 60ml - tomato paste
- 1l - boiling water
- 250ml - peanut butter
- - basmati rice, roti or flatbread
- - lemon wedges
Dry the chicken with paper towels.
1 Rub salt and ginger into each piece.
2 Heat the oil in a pot over high heat.
3 Brown the chicken pieces in the pot and transfer to a plate.
4 Pour off some of the oil, leaving about ¼c in the pot. Fry the onion over medium heat until golden brown.
5 Add the garlic, ginger, cayenne and white pepper. Simmer for 5 minutes over low heat.
6 Add the tomatoes and tomato paste, stir and cook for 15 minutes.
7 Pour in the boiling water and stir well. Return the chicken pieces to the pot and cook uncovered for 15 minutes.
8 Stir in the peanut butter, cover the pot and continue to cook for half an hour or until done.
Serve with basmati rice, roti or flatbread, and lemon wedges on the side.