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Peanut butter chicken curry

Peanut butter chicken curry in a large serving dish

Peanut butter chicken curry

Name: Peanut butter chicken curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 large chicken jointed, or 1.5kg bone-in chicken pieces; 6 garlic cloves 2 finely chopped, 4 left whole; 3 lemongrass stalks, bashed and roughly chopped; thumb-sized piece of ginger peeled and finely chopped; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp ground turmeric; 2 limes juiced; 2 red chillies 1 roughly chopped and 1 sliced to serve (optional); 1 small onion roughly chopped; 2 tbsp vegetable oil; 100g smooth peanut butter; 4 tbsp kecap manis or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar; 400g can coconut milk; a few spring onions chopped; small handful of coriander chopped; small handful of roasted peanuts roughly chopped (optional)

Tom Kerridge

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

plus at least 30 mins marinating and resting

A star rating of 4.7 out of 5.83 ratingsRate

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Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway

Freezable

Gluten-free

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Looking for a nutty, savory finish? Try peanut sauce on top.

Ingredients

Nutrition

Units:

MetricUS

1 large chicken

jointed, or 1.5kg bone-in chicken pieces
6 garlic cloves

2 finely chopped, 4 left whole
3 lemongrass

stalks, bashed and roughly chopped
thumb-sized piece of ginger

peeled and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
2 limes

juiced
2 red chillies

1 roughly chopped and 1 sliced to serve (optional)
1 small onion

roughly chopped
2 tbsp vegetable oil
100g smooth peanut butter
4 tbsp kecap manis

or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar
400g can coconut milk

To serve

a few spring onions

chopped
small handful of coriander

chopped
small handful of roasted peanuts

roughly chopped (optional)

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Nutrition: Per serving

kcal517
fat39g
saturates16g
carbs7g
sugars4g
fibre2g
protein34g
salt0.35g

Method

step 1

Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
step 2

Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.

Recipe from Good Food magazine, September 2020

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Overall rating

A star rating of 4.7 out of 5.83 ratings

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