Chicken and Shrimp Moqueqa

Ingredients

350 grams of Chicken Fillet
250 grams of Jumbo Shrimp

100 grams of unsalted cashewnuts
1 tin of chopped tomatoes
6 cloves of garlic choped finely
2 spanish onions choped finely
3 red chilli's inside removed and choped finely
1 lemon
2 tins of coconut milk
1 courgette
half of butternut squash
2 peppers (1 red,1 green)
1 coriander bunch
A tablespoon of Palm oil (or vegetable oil if not available)

Method

1. Put palm oil in a pan, add onion and garlic to fry.
    
2. When it reaches a golden colour squeeze the juice of the lemon in there and add the chopped chillis.
    
3. Add the chicken fillets.
    
4. When the chicken is all white add the shrimp and cashewnuts. Make sure your cashewnuts don't burn.
    
5. Add the tin of chopped tomatoes. Stir until mixed, leave to simmer for a couple of minutes.
    
6. Add coconut milk, cover the pot and leave on low fire for another 10 min to reduce the sauce.
    
7. Add the chopped peppers, butternut squach and courgettes and leave that simmer for another 5 minutes.
    
8. Serve with plain white rice and enjoy.

Recipe courtesy of Grillados, Urmston