CHICKEN IN PEANUT CURRY

Are you crazy about Peanut butter like me? I tried Chicken in peanut curry sauce and it was divine!! The perfect balance of spice, sweet and nutty flavour makes it finger licking good!!

SERVES:4

INGREDIENTS:

SPICE BLEND: Mix all of these in a small bowl

• 1 tsp Kosher salt, plus more to taste

• 1 1/2 tsp ground coriander

• 1 1/2 tsp ground cumin

• 1/2 tsp turmeric powder

• 1 tsp paprika

• 2 tsp cayenne pepper

• 1 tsp curry powder

FOR THE CURRY:

• 700 gms boneless skinless chicken thighs, cut into medium size pieces

• 2 tbsp coconut oil

• 1 large yellow onion, chopped

• 4 cloves garlic, minced

• 1 tablespoon finely grated fresh ginger

• 500 ml chicken broth

• 150 gms unsweetened natural peanut butter

• 1-2 tomatoes, Pureed (approximately 125 gms)

• 1 tbsp packed brown sugar

• 2 chilli padi, slit lengthwise

• 200 gms Vegetable mix (red bell pepper, green bell pepper and sweet potato) cut into chunks

• 1 1/2 - 2 tbsp lime juice

• ½ cup roasted peanuts, plus more for garnish

• 3 tablespoons chopped fresh cilantro, for garnish

METHOD:

• Add 1/2 of spice blend to chicken pieces, coat well and marinate for 30 mins

• Heat oil over high heat in a cast iron pot. Brown the chicken pieces on all sides. Transfer to a bowl Reduce heat to medium, add onions, sauté until onions start to turn brown and translucent.

• Add garlic and ginger, cook for a min. Stir in remaining spice blend and mix

• Add in chicken broth, browned chicken with juices, peanut butter, tomato puree and brown sugar. Bring to a simmer on high and then reduce heat to maintain a gentle steady simmer without covering. Cook for 20 mins with occasional stirring

• After 20 mins of simmer, add vegetable mix. Do a taste test. Adjust salt and spice. Continue simmering until chicken and vegetables are fork tender and sauce becomes thick, 20 mins more. Remove from heat, stir in lime juice. Garnish with coriander leaves and roasted peanuts

• Enjoy with Thai Jasmine brown or white rice!