2 tbsp olive oil
2 lbs chicken thighs (boneless, skinless)
3 medium roma tomatoes (chopped)
1 cup chicken stock
1 14-oz can unsweetened coconut milk
1 tbsp lime juice
1 cup white onion (chopped)
2 cloves garlic (chopped)
1 oz peanuts (toasted)
3 small red chilies (chopped)
1 tbsp ginger (grated)
1 tbsp water
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground fennel seed
1/2 tsp black pepper
For the spice paste, place all the ingredients into a food processor or blender and blend until you get a smooth paste.
Cube the chicken thighs into 2 inch pieces.
In a large pan or wok on high heat, cook the spice paste in the olive oil for 3-4 minutes, stirring continuously. Add the cubed chicken and continue to cook for another 2 minutes.
Then, add the chopped tomatoes and chicken stock and stir.
Once at a simmer, reduce the heat to low and cook for 30 minutes.
Add the coconut milk and cook an additional 20 minutes, stirring occasionally.
Add the lime juice, salt and pepper (to taste).
Serve and enjoy!