Thai peanut butter chicken curry

28 Nov Thai peanut butter chicken curry

 

This Thai peanut butter chicken curry is one of the best chicken curry dishes that I have ever made. First of all this recipe has the most beautiful balance of flavours and secondly my entire family went mad for this recipe which is always a good thing. Also after this chicken curry was posted online I had the most amazing feedback from people telling me how unbelievable this recipe is.

One of the most common complaints that I hear from people, especially clients, is that they are bored of their own food. I think this can be said for most of us. This week’s Thai peanut butter chicken curry recipe is a truly delicious meal and is likely to become a firm favourite in your home.

This chicken curry recipe can be a stand-alone dish or can be served with many side dishes. This chicken curry goes exceptionally well with jasmine rice, basmati rice, a Thai inspired vegetable side dish but as you can see the possibilities are endless..

This other beauty of this peanut butter chicken curry recipe is that is a very quick and easy dish to put together but above all it is something deliciously different to try. Let me know how it goes! See you next week, Leanne x

Thai peanut butter chicken curry

 

1 x medium onion, finely diced

1 Tbsp oil

1 tsp freshly minced garlic

1 Tbsp freshly minced ginger

1 tsp salt

1 heaped Tbsp tomato puree

400ml lite coconut milk

1 Tbsp honey

1 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

½ cup peanut butter (no sugar, no salt PB)

1 x braai pack chicken portions

 

method

1. Place the oil in an oven proof dish that is also suitable for the stove top
2. Heat the oil up in the dish and sauté the onions together with the garlic, ginger and salt
3. Once the onions are translucent and nicely browned, stir through the tomato puree and mix well
4. Once the onions and tomato puree are well mixed, add the rest of the ingredients and then mix well again
5. Place the chicken into the dish on top of the sauce mixture making sure to cover the chicken piece on the sauce
6. Cook the chicken, with the lid off, at 180C for 1 ½ hours or until well browned on both sides
7. Garnish with fresh coriander and spring onions and enjoy!