Peanut Chicken Curry Recipe

Peanut Chicken RecipeSo, I have got it in my head that the son needs more protein to fuel his body for the amount of physical training he does, especially since like me, he is a very lame non-vegetarian who can only eat chicken if it doesn’t look, taste and smell like chicken.

Keeping this in mind I bought him a bottle of peanut butter a couple of months ago with the fond hope that he would have it on toast before training as a power snack. Inevitably these hopes were dashed and I was left with a huge jar of peanut butter that the husband loathes and I cannot eat – having spent 10 days on excavation in Kenya eating ONLY peanut butter sandwiches.

Inspiration struck late Sunday afternoon – and I combined the two and made peanut chicken curry with an entirely made up recipe. Husband and son loved it – and the son’s little friend who came to visit us the next day proclaimed it to be the most authentic (if slightly spicy) chicken tikka masala he’s ever had.

To use a phrase that never ceases to irritate me “So, all good”. Enjoy the recipe!

Peanut Chicken Recipe

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
very quick recipe for a hot and delicious chicken curry with peanut butter.

Ingredients

  • 400g chicken pieces
  • 3 tbs. peanut butter
  • 200 ml. coconut milk
  • 1 onion (chopped into small pieces)
  • 1 piece of ginger (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 can of chopped tinned tomatoes
  • 1 red chilli (deseeded and finely chopped)
  • 2 tbs. ground, roasted paprika
  • 1 tsp turmeric
  • Salt to taste
  • Coriander to garnish
  • 1 tbs. sunflower oil
  • 1 cup of hot water

Note

As with other curries - try and make this curry the day before you'd like to eat it as it gives the chicken time to absorb the flavours.

Directions

Step 1
Mix the peanut butter and the paprika in a little bit of water to make a paste and smear it over the chicken pieces. Add in a portion of the chilli pieces, chopped onions, garlic and ginger.
Step 2
Keep aside to marinate for about half an hour.
Step 3
Heat up the oil in a wok and add in the remaining garlic, ginger, chilli pieces and the chopped onions.
Step 4
When the onions are soft and brown, add in the marinated chicken. Fry until the pieces are semi-cooked.
Step 5
Add in the tomatoes, salt and turmeric and mix thoroughly. Fry for a bit.
Step 6
Now add in the coconut milk and cook on simmer for a bit. Add in the hot water only if necessary.
Step 7
Cover and cook on simmer for about 10 minutes.
Step 8
Garnish with coriander and serve hot with rice.