Peanut Butter Chicken Curry With Cranberries And Coconut

Directions

1. Fresh coconut shaved or possibly grated to serve (optional)
2. Rub the chicken with salt and pepper then fry all over in the oil till golden brown. Remove from the pan and keep to one side.
3. In the same oil fry the shallots with the garlic coriander paprika cayenne and turmeric till the shallots begin to colour.
4. Next stir in the minced chillies and grated ginger and soften a little then stir in the peanut butter and fry till the oil begins to separate and the sauce has darkened.
5. Then stir in the tomato puree and minced tomato and cook for about two min stirring now and then to prevent things getting stuck to the pan. Finally add in the coconut lowfat milk sugar stock and lime juice and mix thoroughly then return the chicken to the pan and gently bubble together for about 45 min.
6. Add in the dry cranberries for the last 15 min.
7. Serve in bowl showered with coconut or possibly relish and eat with rice and poppadoms or possibly with flat breads.
8. Peanuts work well with curvy. I've kept the sweetness of the nut butter in check with the juice of a lime. The dry cranberries dotted within yield small explosions of sweetness just as sultanas would. If you want to make it more fruity make a quick relish of 1 minced apple 1 sliced banana and 1 sliced shallot tossed with 2 tbsp desiccated coconut chilli flakes a little minced rocket the juice of a lime salt and pepper and spill over each serving.
9. Serves 4