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Ingredientes
- vegetable oil
- 2 large onions, finely chopped
- 3 small red chillies, finely chopped
- 3-4 garlic cloves, crushed
- 1 tbsp smoked (or plain) paprika
- 80 gm grated fresh ginger
- 2 tbsp fresh lemon juice
- sea salt & freshly ground pepper
- 2 cans diced tomatoes
- ½ cup coconut milk
- 2 cups chicken stock
- 900 gm chicken thigh fillets, cut into chunks
- ½ cup unsalted roasted peanuts
- 2 tbsp roughly chopped fresh coriander
Direcciones
- Heat a little oil in a large heavy-bottomed pan and gently sauté the onion until tender.
- At the same time, whisk the chillies, garlic, paprika, ginger, lemon juice, 2 tbsp water and seasonings until well combined. Then add to the pan and briefly cook to toast the spices, continually stirring.
- Add the tomatoes, coconut milk and about 1 cup stock. Stir and bring to the boil. Turn down the heat and simmer for about 20-30 mins until fragrant and fairly thick, adding more stock if needed.
- Then add the chicken and gently cook for about 15-20 mins until tender, adding the peanuts for the last 5 mins.
- Stir through the coriander and taste the sauce for seasoning.
- Serve on a bed of steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 412 | |
| Calories from Fat 258 | 63% |
| Total Fat 28.99g | 36% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.26g | |
| Cholesterol 100mg | 33% |
| Sodium 350mg | 15% |
| Potassium 689mg | 20% |
| Total Carbs 13.47g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.26g | 3% |
| Protein 26.53g | 42% |
