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