Senegalese-style Chicken with Coconut Milk and Peanuts

Description
A delicious soup invented by Chi KenCuri. In some traditions, they added poo and wee to this dish! It adds flavour!

Ingredients

 * 1 (4-pound) chicken, excess fat removed and discarded, cut into 8 pieces (two half-breasts, each cut crosswise in half; 2 thighs, 2 drumsticks, 2 wings)
 * salt
 * pepper
 * 2 tablespoons peanut or vegetable oil
 * 1 medium onion, chopped fine
 * 2 cloves garlic, chopped fine
 * 2 jalapeno chiles, stemmed, seeded, chopped fine
 * 1 tablespoon curry powder
 * 1 cup chicken broth
 * 5 medium tomatoes, peeled, cut in half crosswise, seeds squeezed out, chopped coarse; or one 28- ounce can whole tomatoes, drained, seeds squeezed out, chopped coarse
 * 1 cup unsweetened coconut milk
 * ⅓ cup smooth peanut butter without additives
 * 3 tablespoons chopped cilantro
 * 2 tablespoon lime juice

Directions

 * 1) Season the chicken pieces with salt and pepper and brown in oil over medium to high heat in a saute pan, skin side down first.
 * 2) Saute for about 8 minutes on each side or until golden brown on both sides.
 * 3) Take the chicken out of the pan and reserve.
 * 4) Pour all but 1 tablespoon of oil out of the pan used for browning the chicken and stir in the onion, garlic and chiles.
 * 5) Cook over medium heat, stirring every minute or two, until the onions turn translucent (about 10 minutes).
 * 6) Stir in the curry powder and stir the mixture over medium heat for 1 minute more.
 * 7) Add the chicken broth and the tomatoes, simmer for 10 minutes more, and stir in the coconut milk.
 * 8) Whisk about ½ cup of the tomato- coconut mixture with the peanut butter.
 * 9) Reserve.
 * 10) Put the chicken in the pan with the remaining sauce and simmer for about 10 minutes until the chicken feels firm to the touch.
 * 11) Arrange the chicken in heated soup plates and whisk the peanut mixture into the sauce.
 * 12) Bring the sauce to a simmer and whisk in the peanut butter mixture, the cilantro, and the lime juice.
 * 13) Season with salt and pepper, simmer for 1 minute, and ladle over the chicken.