1 (4-pound) chicken, excess fat removed and discarded, cut into 8 pieces (two half-breasts, each cut crosswise in half; 2 thighs, 2 drumsticks, 2 wings)



2 tablespoons peanut or vegetable oil

1 medium onion, chopped fine

2 cloves garlic, chopped fine

2 jalapeno chiles, stemmed, seeded, chopped fine

1 tablespoon curry powder

1 cup chicken broth

5 medium tomatoes, peeled, cut in half crosswise, seeds squeezed out, chopped coarse; or one 28- ounce can whole tomatoes, drained, seeds squeezed out, chopped coarse

1 cup unsweetened coconut milk

1/3 cup smooth peanut butter without additives

3 tablespoons chopped cilantro

2 tablespoon lime juice

Season the chicken pieces with salt and pepper and brown in oil over medium to high heat in a saute pan, skin side down first. Saute for about 8 minutes on each side or until golden brown on both sides. Take the chicken out of the pan and reserve.

Pour all but 1 tablespoon of oil out of the pan used for browning the chicken and stir in the onion, garlic and chiles. Cook over medium heat, stirring every minute or two, until the onions turn translucent (about 10 minutes). Stir in the curry powder and stir the mixture over medium heat for 1 minute more.

Add the chicken broth and the tomatoes, simmer for 10 minutes more, and stir in the coconut milk. Whisk about 1/2 cup of the tomato- coconut mixture with the peanut butter. Reserve.

Put the chicken in the pan with the remaining sauce and simmer for about 10 minutes until the chicken feels firm to the touch.

Arrange the chicken in heated soup plates and whisk the peanut mixture into the sauce. Bring the sauce to a simmer and whisk in the peanut butter mixture, the cilantro, and the lime juice. Season with salt and pepper, simmer for 1 minute, and ladle over the chicken.

Makes 4 servings.

country : Senegal

course : poultry dish

source : internet <>