Originally clipped out of The Times, but now found all over the internet is this firm favourite of ours which we always cook near Christmas:
8 free range chicken thighs bone in
salt and pepper 2 tbsp sunflower oil for frying
6 shallots finely chopped
3 cloves garlic crushed
2 tsp ground coriander
2 tbsp paprika
1/2 tsp cayenne pepper
1/2tsp turmeric
4 mild red chillies chopped
4cm root ginger grated
4 tbsp peanut butter
1 tbsp tomato puree
4 tomatoes skinned and chopped
800m1 coconut milk
1 tsp sugar
500m1 chicken stock (use a cube)
juice of 1 lime
2 tbsp dried cranberries
fresh coconut shaved or grated to serve (optional)
Rub the chicken with salt and pepper then fry all over in the oil until golden. Remove from the pan and keep to one side.
In the same oil fry the shallots with the garlic coriander paprika cayenne and turmeric until the shallots begin to colour.
Next stir in the chopped chillies and grated ginger and soften a little then stir in the peanut butter and fry until the oil begins to separate and the sauce has darkened. Then stir in the tomato puree and chopped tomato and cook for about two minutes stirring now and then to prevent things getting stuck to the pan.
Finally add the coconut milk sugar stock and lime juice and mix thoroughly then return the chicken to the pan and gently bubble together for about 45 minutes.
Add the dried cranberries for the last 15 minutes.
Serve in bowl showered with coconut or relish and eat with rice and poppadoms or with flat breads.
Relish: 1 chopped apple 1 sliced banana and 1 sliced shallot tossed with 2 tbsp desiccated coconut chilli flakes a little chopped rocket the juice of a lime salt and pepper and spill over each serving.
This Recipe Serves 4
