Chicken stew with coconut milk

Chicken stew with coconut milk

INGREDIENTS:
600 g chicken meat
1 big onion
3-4 garlic cloves
2-3 cm ginger
1 chili pepper
1 sweet pepper (red)
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cumin
400 g fresh or canned tomatoes
1 teaspoon brown sugar (optional)
400 ml coconut milk
fresh coriander for sprinkling

For garnishing:
1 boiled egg for each serving

PREPARATION:
Peel the onion, garlic and ginger into small pieces. Rinse and clean the peppers and then cut them. Blend the peppers, onion, garlic and ginger. If needed add some water.
Rinse the chicken meat, dry it with kitchen paper and cut it into pieces with the desired size. Season with salt and black pepper. Fry it together with several tablespoons of cooking oil in a deep pan. Fry until it browns and then remove it from the pan. Cook the blended vegetables along with the curry, cumin and turmeric in the same pan for about 5 minutes with a continuous stirring. Return the chicken meat into the pan and add the coconut milk. Season with salt. Once it starts boiling lower the heat and cook under a lid for 30-40 minutes (until the sauce thickens) while stirring occasionally. Serve the dish sprinkled with fresh coriander and a boiled egg onto rice, flat bread or ugali (click HERE for its recipe).

Chicken stew with coconut milk