Ingredients:
1.125kg (2.5 lbs) chicken thighs
3 tbsp cooking oil
400g (14.5 oz) tin coconut milk
375ml (1.5 cup) passata (tomato sauce) or crushed tomatoes
1 medium onion, chopped
2 tomatoes, diced
165g (1 cup) green peas
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, dice
12-14 baby carrots
3 small potatoes, peeled and cubed
Juice of 1/2 lemon
3 Ttbsp chopped garlic
1.5 chicken bouillon cubes
2 tbsp white vinegar
2 tbsp soy sauce
1-2 hot chillies
1 star anise
2 bay leaves
Sea salt, to taste
Freshly-ground black pepper to taste
Coriander leaves (Cilantro) for garnish
Method:
Mix together the salt, black pepper, bay leaves, soy sauce and lemon juice. Rub all over the chicken then set aside to marinate for at least 30 minutes.
Place a large pan over medium high heat. When hot add the oil and use to fry the onion for about 5 minutes, until soft and translucent.
Add the garlic and cook for 2 minutes, until fragrant. Add the chicken and fry until browned then pour over the diced tomatoes and cook, stirring frequently for 5 minutes.
At this point add the chilli, bay leaves, bouillon, star anise, vinegar, passata and 375ml (1 ½ cups) water. Stir well to combine, bring to a simmer, cover and cook for 10 minutes.
Add the potatoes and carrots, return to a simmer and cook for 10 minutes.
Now pour in the coconut milk, cover the pot and simmer everything until the chicken is fall off the bone tender (about 30 minutes).
Add the bell peppers and peas and cook for 15 minutes.
Serve hot over rice.
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