Tuesday, July 14, 2009

Chicken Peanut Curry

Ok, so this has been a long time coming. I hope it is worth it though when you dig into this tasty peanut chicken curry, which I served with rice, homemade raita and papadums (YUM!)

I am a complete sook when it comes to chili so this is a super mild curry but if you like it hot, then go for gold cut back on some of the added yogurt.

300g Chicken breast cut into smallish chunks.
1 Can coconut milk (I use light but it is up to you)
2 Tbsp curry powder
2 Generous tbsp crunchy peanut butter
1 Cup chicken stock – I like to have this on hand in case it starts to turn into a gooey mess. The stock just thins it out with taking away from the flavour.
¼ Cup natural yogurt (this is what I add to cool it down so if you are after a hotter curry skip this step)
1 Onion chopped
Handful or roasted unsalted peanuts

In a large skillet or wide base saucepan cooked chicken until golden brown.
Add in onions and cook for a few minutes.
Add in curry powder and peanut butter and cover mixture.
Now pour in the can of coconut milk.
When mixture is a nice smooth constancy add in peanuts and allow simmering for 20 minutes stirring every now and then. If it begins to thicken up too much add a little stock.
Now taste to see if you need to add the yogurt. And stir well. Even if you like it hot I recommend you still add a little yogurt, as the bitterness is a nice contrast to the creamy peanut butter.
To serve put the curry over some hot boiled rice and other condiments.

Serves 4 and is really good the next day or two!

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