Thursday, 1 December 2016

Peanut butter chicken

1 kg Chicken Pieces,thighs/drumsticks
2 medium Onions, chopped
2 heaped tsp Ginger n Garlic Paste
Sweet Potatoes OR Potatoe, peeled and cut into small chunks
Green Masala
1 cup chopped Tomatoes
Tomato Paste
1-2 Green or Red Chillies, chopped or Green / Red Masala
1 Knorr Vege Stock
1/2 cup Chunky Peanut Butter (you can use smooth but I prefer the texture with chunky)
2 tsp Dhania Powder (preferably freshly ground)
1/2 tsp Turmeric
2 tsp Red Chilli Powder,
Salt and Black Pepper to taste
2-4 tbsp chopped Coriander
a squeeze of Lime Juice

Pat dry the chicken pieces then sprinkle them  with salt and pepper n green masala.Heat the oil in a large pan and brown the chicken pieces.Remove into a bowl, cover and set aside. Add the onions in the pan and saute for a few minutes until they begin to brown. Then add the ginger and garlic and fry for another couple of minutes until fragrant. Then add the fresh chopped tomatoes and tomato paste plus the chilli powder , turmeric powder, dhania powder, knorr vege stock cube and some salt. Cook until the tomatoes are soft and mushy. Next add the sweet potato chunks and stir them well. Allow them to simmer in the tomato mixture for a couple of minutes on medium heat.can add a little water if it sticks.Now put the peanut butter in a bowl, add some water or  to it and whisk with a fork to combine. Add the peanut butter mixture plus the chicken pieces a.simmer gently for about 20-30 minutes on low heat.stirring to prevent the curry from sticking to the bottom of the pan. The peanut butter will thicken the sauce as it cooks. Finally check that the chicken is cooked through and the potatoes are tender. Adjust salt/pepper and squeeze in a bit of lemon/lime. add fresh chopped coriander and serve over steamed rice.

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