Chicken In Groundnut Sauce
|Stewed pepper tomatoes||14 1⁄2 Ounce|
|Peanut oil||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Canned chopped green chiles||3 Tablespoon|
1. Season chicken lightly with salt and pepper. In a large frying pan, heat oil. Cook chicken in batches over medium-high heat, turning once or twice, until browned, about 7 minutes per batch. Remove chicken from pan.
2. Add onion to drippings and cook, stirring often, until softened, 3 to 5 minutes. Stir in chili powder, chilies, and ginger. Cook, stirring, 1 minute. Stir in tomatoes and broth. Bring to a boil. Return chicken to pan, reduce heat to medium-low, cover, and simmer until chicken is tender and white throughout, 30 to 35 minutes.
3. Remove chicken from pan. Skim fat off sauce. Stir in peanut butter. Return chicken to pan, simmer, uncovered, 2 minutes, and serve.