Chicken in tart garlic sauce

Source: unknown

Ingredients

• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tsp salt
• 3 tbsp peanut oil
• 4-5 green cayenne chillies, each clit lengthwise several times
• 1 pound boneless chicken, cut approximately in half-inch pieces, rinsed or about 1,5 pounds chicken legs and/or breasts, cut into small pieces and rinsed well
• 1 cup water
• 2 tbsp fresh lime juice
• 1/4 cup minced scallion greens or coriander leaves (optional)

Method:

If you have a mortar, pound the garlic and ginger together into a paste with a pinch of salt. 

Heat the oil in a heavy pot or a wok over medium heat. Add the garlic and ginger and cook, stirring frequently, for several minutes until softened. Add the chillies and cook a minute longer, then raise the heat to high. Add the chicken pieces and cook, turning and stirring to expose all surfaces to the hot oil, about 4 minutes. Add the water and bring to a boil. Add t tsp salt and stir, then lower the heat to maintain a simmer and cook for another 5 minutes, or until the chicken is cooked through (chicken on the bone will take a little longer). Remove from the heat and add the lime juice.

Sprinkle on the scallion greens or cilantro, if you wish. Serve hot or at room temperature.