Coconut Pepper Chicken

This is a tasty recipe that does not take very long to make but is reminiscent of Butter Chicken. We served it with Israeli couscous, a tasty recent discovery passed on to us.

This also made pretty good leftovers but it seemed like it was a LOT spicier the next day.. The Jalepeño gives a pretty good kick and flavour, and I only used half so that I can throw the other half finely shopped up into some spicy cilantro guacamole, mmm!

The recipe also calls for an awkward amount of coconut milk, but then recommends that you freeze the leftovers, which seems like a great idea. I always have a little tinge of guilt when we eat a full can of coconut milk in one sitting.

1 Tbs of ground coriander
1 Tbs of ground cumin
2 Tsp of pepper
1 Tsp of salt
1/2 Tsp of turmeric
1/2 Tsp of cayenne
2 Ibs of boneless chicken
2 Tbs sunflower oil
1 large onion, chopped
2 cloves of garlic, finely chopped
1 Tbs of grated ginger
1/2 jalapeño
1 pepper, sliced
1 cup of crushed tomato
2/3 cup of coconut milk
1/4 cup of fresh cilantro leaves

1. In a large bowl combine first 6 ingredients with chicken, leave to marinate minimum 15 minutes.

2. Heat oil in deep pot, add onions and cook onions for 15 minutes or until brown. Add garlic, ginger and jalapeño and cook for 5 minutes. Add chicken and peppers, cook for 5 min. Add crushed tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes. Add coconut milk, cover and cook for 5 minutes.

3. Sprinkle chicken with cilantro.

From: Bonnie Stern's Essentials of Home Cooking