Summary

Ingredients

• 6 chicken breast fillet (s)
• 1 teaspoon lemon pepper or white pepper
• 4 tablespoon rum (ginger rum) or brown rum
• 160 g peanuts, roasted
• 500 ml coconut milk, unsweetened
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon turmeric
• 1 chilli pepper (s), hot, red
• 1 pinch (s) salt
• some black pepper from the mill
• 0.5 tablespoon ½ oil (peanut oil)
• some sherry, drier
• possibly water or white wine, if necessary

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Instructions

1. Cut the meat into strips about the thickness of a thumb. Marinate with lemon pepper and ginger rum or brown rum for about 1-2 hours.
2. Except for the oil, put the remaining ingredients in a blender and puree. Pour this puree over the meat and marinate in the refrigerator overnight.
3. Remove the meat from the marinade and dab a little. Sear them in hot peanut oil. Now add the marinade and simmer on low heat for about 20 minutes. Warning: the marinade must not burn! Possibly add water (or white wine) if the sauce thickens too much.
4. Side dish: candied sweet potatoes, carrots and Brussels (cooked), ice-cold lychees or honeydew melons.
5. Tips: As finger food at parties with a dip made from natural yoghurt or as an addition to a Cesars salad.
6. Can also be made with firm fish or shrimp.