Coconut Curry Stewed Chicken With Pigeon Peas

Chicken Prep and Seasoning:

6 Deboned Chicken Thighs ( Cut Into Medium Cubes )

¼ of Chopped Chives

3 Tbsp of Minced Garlic

3 Tbsp of Minced Onion

1 Tsp of Curry Powder

1 Tsp of Cumin ( Geera Powder )

1 Tsp of Salt

1 Tsp of Black pepper

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5 Tbsp of Brown Sugar

2 Tbsp of Oil

¼ Cup of Chopped Onions

2 Tbsp of Minced Garlic

2 Medium Tomatoes Chopped

1 Cup of Vegetable stock

3 oz of powered coconut milk

1 Tin of drained pigeon peas

Salt and black pepper to taste

Method

In medium stainless steal bowl add the chicken pieces together with all the other seasonings ingredients. Mix throughly to ensure meat is properly seasoned and all ingredients are incorporated well. Set aside for half an hour to marinate.

Place a medium saucepan over high heat add the oil and swirl the pan. Sprinkle the brown sugar into the hot oil and allow for the sugar the turn to a deep dark brown caremlized color (2.5 – 3 minutes). When sugar begins to foam and it looks like its about to burn add your seasoned chicken and with a pot spoon stir to coat the caramel over the chicken. Also add your chopped garlic, onions and tomatoes. Reduce heat to medium, cover and cook for three minutes. In a small mixing bowl, whisk your stock and powered coconut milk.

After the three minutes of cooking time, add your coconut milk and pigeon peas into the pot and stir. Cover and cook for ten minutes. After this period remove cover and allow sauce to reduce for an additional 5-7 minutes depending how saucy you want it. Taste and season with salt and black pepper to liking. Remove from stove cover and set aside.

Serve atop boiled rice, polenta or boiled potatoes.

I particularly love it with hot roti.