This dish is traditional in Madagascar cuisine and is best served with rice. The chicken is cooked in a thick coconut milk sauce, and its flavor is favorably set off by a paste of chopped peanuts. Chili pepper adds spice to the dish.
It is necessary
- Ingredients for 4 servings:
- - chicken (weighing about 1 kg);
- - 400 ml of coconut milk (1 can);
- - 2 medium-sized onions;
- - 3 large tomatoes;
- - 2-3 chili;
- - 3-4 tablespoons of vegetable oil;
- - 2 tablespoons of tomato paste;
- - 250 ml of water;
- - 150-200 g of roasted but unsalted peanuts;
- - salt and pepper to taste.
Instructions
Step 1
Peel the onion and cut into thin half rings. Remove the peel from the tomatoes, remove the seeds and grind in a blender. Peel 1 or 2 chili peppers (according to your taste) from seeds and grind in a mortar or with a knife, leave 1 pepper intact.
Step 2
Cut the chicken into 8 pieces of approximately the same size, salt and pepper abundantly. Heat the oil in a frying pan with high walls, fry the chicken in it for 5-10 minutes, so that each piece has a golden crust on all sides. Reduce heat to medium, add onion and leave for 2 minutes. Add chopped tomatoes and tomato paste. Pour in coconut milk, 250 ml of water and add chopped chili. Stir the ingredients and simmer under a lid over medium heat for 25 minutes, stirring occasionally.
Step 3
Transfer the peanuts to a blender, add a little liquid from the pan, grind until a homogeneous paste. If there is not enough liquid, add a little more broth.
Step 4
Transfer the peanut butter to the pan, stir and cook for another 15 minutes. If the sauce is too thick, you can add a little water. Add whole chili peppers to the pan, simmer for another 3 minutes. We serve hot chicken with sauce, as a side dish we use boiled or steamed rice.
