Who else feels like coconut just has this ‘deep’ sweet taste that feels just like the healthy balance between junk and food? Okay, maybe I just love coconuts; I remember always tensioning our ‘mallam’ then to buy those N5 yellow biscuits that were half-filled with small round coconut-flavoured balls. The other half of the sachet of course was sheer air!

Makes: Moderate-sized-pot of sauce
Prep time: 1hour

• 1 chicken thigh and chicken drumstick (i.e. a whole chicken lap cut into smaller pieces)
• 2 medium-sized Carrot
• 1 green bell pepper
• 1 red bell pepper
• 1 handful green Peas
• 1 large Onion
• 2 tablespoonful Curry powder
• 1 teaspoon Garlic powder (optional)
• Half teaspoon Thyme
• 1 teaspoon grated Ginger
• 3 stock cubes (seasoning cubes)
• chili pepper (to taste)
• 2 tablespoonful Corn Starch
• 1 (14oz) Can Coconut Milk
• 2 tablespoonful Vegetable oil
• Salt to taste

• Marinade the chicken pieces with the curry powder, thyme, chili pepper and one stock cube. Set aside for later use.
• If you haven't done this yet, grate the ginger, dice the carrots, then de-seed and cut the green and the red bell peppers and onions.  Set aside for later use.
• Mix coconut milk and corn starch together.
• Heat up oil, add the chopped onion and garlic (if you'll be using it); add the marinated chicken and stir fry to caramelize the onions and brown the chicken.
• Now, add the coconut milk and corn starch mixture and simmer until it thickens. Then add the chopped carrots, green & red bell peppers, and green peas. Add the grated ginger and mix thoroughly.
  If the sauce is too thick, add a little water, add the remaining stock cube and salt to taste. Leave to cook until the chicken is tender and the veggies are well cooked.
• Serve and enjoy with rice, pasta, plantains or potatoes.