AFRICAN CHICKEN AND PEANUT CURRY

Prep time 10 mins Cooking time 50 mins Serves 4

INGREDIENTS

1 tbsp olive oil

8 chicken drumsticks

2 onions, thinly sliced

2 cloves garlic, crushed 4cm piece fresh ginger, grated 1 fresh long red chilli, finely chopped, plus extra slices to serve

1 tbsp ground coriander

1 tbsp cumin

½ cup smooth peanut butter 2 cups chicken stock 400g can diced tomatoes 2 potatoes, peeled, cut into 1cm wedges

1 tbsp soy sauce

2 bay leaves

1 pack broccolini, trimmed 2 tbsp lemon juice, plus extra wedges to serve

¼ cup loosely packed coriander leaves

Rice or Naan bread, to serve

METHOD

In a large heavy-based saucepan, heat oil on high. Brown chicken for 4-5 minutes, turning on all sides. Remove from pan. Reduce heat to medium. Add onion and sauté for 4-5 minutes until tender. Add garlic, ginger and chilli, then sauté for 1-2 minutes. Stir in spices, then cook for 1-2 minutes, stirring until fragrant. Mix in peanut butter, then gradually stir in stock until smooth and combined. Return chicken to pan with tomatoes, potatoes, soy sauce and bay leaves, bringing to a simmer. Reduce heat to low. Cook, covered, for 35-40 minutes, stirring often, until chicken is tender. Add in broccolini, then cook, covered, for 2 minutes. Stir lemon juice through and season to taste. To serve, sprinkle curry with coriander and accompany with extra lemon wedges and rice.