Recipes
Chicken & peanut butter curry
This peanut curry comes from West Africa. The rich sauce tastes like a korma crossed with a Thai curry
This peanut curry comes from West Africa. The rich sauce tastes like a korma crossed with a Thai curry
(66 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: £2.28 per serving
Nutritional Information
Each 502g serving contains
Energy
2329kj
557kcal
2329kj
557kcal
28%
Fat
20.1g
20.1g
High
29%
29%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
1.00g
1.00g
Med
17%
17%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
464kj/111kcal
Typical energy values per 100g:
464kj/111kcal
Ingredients
2 tbsp oil
500g pack chicken thigh fillets
2 onions, chopped
1 clove garlic, chopped
1 level tsp ground coriander
1 level tsp ground cumin
1/2 level tsp dried chilli flakes, crushed
1/4 level tsp groundcinnamon
2 red peppers, de-seeded and roughly chopped
125g crunchy peanut butter
50g tomato purée
450ml chicken stock made with 1 stock cube
1 bay leaf
1 medium sweet potato, peeled and cubed
1 level tbsp cornflour
Cooked rice, to serve
Method
1
Heat half the oil in a large frying pan and cook the chicken thighs for 3 minutes on each side, until golden. Transfer to a large pan with the juices.
2
Heat the rest of the oil in the frying pan and cook the onion for 5 minutes, until soft and translucent. Add the garlic and cook for 1 minute.
3
Stir in the ground coriander, cumin, chilli flakes and cinnamon. Add the red peppers and 100ml water, and heat until simmering. Stir in the peanut butter and tomato purée until evenly mixed.
4
Add to the pan of chicken pieces with the stock and bay leaf. Heat until simmering, then cover and simmer gently for 30 minutes.
5
Add the sweet potato and cook for another 30 minutes. Stir often, making sure the spoon goes right to all corners of the pan, so the peanut butter doesn't settle to the bottom.
6
Mix the cornflour with 2 tbsp cold water. Stir into the curry, then simmer for 1 minute, until thickened. Serve with rice.