PEANUT BUTTER CHICKEN CURRY
- 1 large onion, chopped
- 3 cloves garlic, peeled
- 2 tbsp. oil
- 2 tbsp. good curry paste
- 4 tbsp. crunchy peanut butter
- 1 tbsp. tomato puree
- 500g carton of passata
- 400g tin of coconut milk
- 400ml chicken stock
- about 400g of cooked chicken, shredded
Put the onion and garlic into a food processor and chop until almost mushy
In a wok or deep sauté pan heat the oil and fry the mixture until it starts to brown then add the curry paste and cook for a minute more
Stir in the peanut butter and fry until the oil starts to separate and the sauce has darkened
Stir in the tomato puree and passata and cook for a minute, stirring to prevent sticking
Add the coconut milk and stock and gently simmer for about 20 minutes.
Add the shredded chicken and simmer until heated through
I added a generous teaspoon of lazy chilli to mine becau8se I thought it lacked bite so season to your own taste, you may prefer it mild.
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