Peanut butter chicken curry

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Nutrition: Per serving

  • kcal517
  • fat39g
  • saturates16g
  • carbs7g
  • sugars4g
  • fibre2g
  • protein34g
  • salt0.35g
  • Ingredients
  • Method
  • Ingredients

  • 1 large chicken, jointed, or 1½ kg bone-in chicken pieces



    While it’s the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 limes, juiced



    The same shape, but smaller than…

  • 2 red chillies, 1 roughly chopped and 1 sliced to serve (optional)
  • 1 small onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • To serve

  • a few spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small handful of coriander, chopped
  • small handful of roasted peanuts, roughly chopped (optional)
  • Method

    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.

    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.

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