Peanut butter chicken
- Chelsie Collins
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4 out of 5.414 ratingsRate
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You'll love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch.
Dairy-free
Egg-free
Gluten-free
Low sugar
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How to make cauliflower rice
A star rating of 4.5 out of 5.48 ratings
Enhance any peanut dish with the smooth taste of our peanut sauce recipe.
Ingredients
Nutrition
Units:
MetricUS
-
2tbsp avocado oil
-
8 skinless boneless chicken thighs
cut into chunks
-
1 onion
finely chopped
-
3 garlic cloves
crushed
-
2 red chillies
finely sliced (deseeded if you don't like it too hot)
-
2tsp fresh ginger
grated
-
2tbsp garam masala
-
100g smooth peanut butter
-
400ml coconut milk
-
400g can chopped tomatoes
-
bunch of coriander
½ roughly chopped, ½ leaves picked
-
roasted peanuts
to serve
-
cauliflower rice
to serve
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Nutrition: per serving
-
kcal579
-
fat43g
-
saturates20g
-
carbs12g
-
sugars6g
low
-
fibre3g
-
protein32g
high
-
salt0.3g
low
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Method
-
step 1
Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
-
step 2
Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
-
step 3
Serve with the remaining coriander, roasted peanuts and rice, if you like.
Recipe from Good Food magazine, August 2016
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A star rating of 4 out of 5.414 ratings
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