Chicken and Peanut Butter Curry

Introduction: Chicken and Peanut Butter Curry

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Chicken and Peanut butter Curry


2 chicken breasts cut into bite size chunks
3 onions
4-6 cloves of garlic
1-2 chillies
nub of ginger
1 orange or red pepper
3 sticks of celery
large tin peeled plum tomatoes
tablespoon of tomato puree
3 chicken stock cubes
madras curry powder
Canola or toasted seseme oil
soy sauce
1 lge blob / 3 tablespoons of Crunchy Peanut butter
a few plain cashew nuts

• Blend to a paste, the garlic, chillies, ginger and one onion with 1 Tblsp curry powder, oil and some soy. - Marinate the chicken in this
• Roughly chop the other two onions and put in a plastic bag with a the curry powder
• Shake it up then seal the bag.
• Remove the stalky bits from the tomatoes, roughly chop them and add the tomato puree
• Dissolve 3 chicken stock cubes in about a third of a litre of hot water
• Chop the celery and red/orange/green pepper into bite size pieces

• Add the chicken mix to some hot oil in a wok then after a bit add the celery and peppers
• Keep it moving to avoid the garlic burning.
• After a few minutes add the curry dusted onions
• Cooking over a high gas add the stock a ladle at a time like a risotto.
• Keep it moving to avoid burning / sticking – use soy to slacken it off if needed
• Then add the tomato mix, bring back to high heat then reduce heat and simmer.
• Stir in the peanut butter making sure it completely dissolves
• Decant into an oven dish, cover and cook on 150 for about an hour.
• Add cashews (optional) and some single cream for a Korma type dish (optional)

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    8 years ago on Introduction

    The boss, that is my wife, made the recipe on Sunday, the 25th.
    We had it last night.
    It was out of this world.
    Curry King


    Reply 8 years ago on Introduction

    Compliments to your lady wife for giving it a go! and cheers for your kind words!
    give the tomato soup a try if you fancy, its hearty and comforting. the best one I made was when I had roasted the tomatoes and couldnt be bothered to finish it. I re-roasted the toms the next day and the resulting soup was brill. I dont include the garlic now as it gives me indigestion. I use chopped spring onion greens instead, same taste no after effects!.. best wishes

    you wont be disappointed - but dont skimp on the recipe. its a mega meal but not as heavy as you might think. Those of a nervous disposition might use less stock cubes and miss out the puree but give it both barrels and you will be rewarded!