Mozambican Peanut Curry

Caril de amendoim

Ingredients12

• chicken thighs800 g
• unsweetened peanut butter150 g
• onion1
• garlic3 cloves
• fresh ginger15 g
• ripe tomatoes2
• coconut milk200 ml
• vegetable oil2 tbsp
• mild chili1
• ground turmeric1 tsp
• salt1 tsp
• lemon1

Method

1. Cut the chicken into bite-size pieces and season with salt.
2. Finely chop the onion, garlic, ginger, chili, and tomatoes.
3. Heat the oil in a pot and brown the chicken, then set it aside.
4. Soften the onion in the same pot, then add garlic, ginger, chili, and turmeric and cook until fragrant.
5. Stir in the tomatoes and peanut butter, then add the coconut milk and a splash of water to make a smooth sauce.
6. Return the chicken to the pot, cover, and simmer gently until the meat is cooked through and the sauce is thick, about 35 minutes.
7. Squeeze in lemon juice, adjust the salt, and serve with rice.