Peanut butter chicken curry in a large serving dish

Peanut butter chicken curry

  • Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 30 mins marinating and resting
  • Easy
  • Serves 4

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
Nutrition: Per serving
NutrientUnit
kcal517
fat39g
saturates16g
carbs7g
sugars4g
fibre2g
protein34g
salt0.35g
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Ingredients

To serve

  • a few spring onions , chopped
  • small handful of coriander , chopped
  • small handful of roasted peanuts , roughly chopped (optional)

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.

Goes well with

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    Rating: 5 out of 5.10 ratings
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