Okay guys, get ready; this recipe is the actual b-o-m-b. Honestly, it’s my new favourite dish and I’m so happy I brought this delicious peanut butter concoction into our lives!
I don’t even really like peanut butter; in fact, I actively avoid it! But I’m always sneaking mushrooms into my boyfriend’s food (which he absolutely hates!) because I’m obsessed with them, so I thought it’s about time I made up for it by cooking with an ingredient he loves.
Turns out, it’s one of the best decisions I’ve ever made in the kitchen! This curry is delectable, creamy and indulgent, but also full of protein, vegetables and just general scrummy goodness. It’s got a very mild flavour, so it’s perfect for the whole family – kids will love the peanut butter taste too!
Using low fat coconut milk and skinless chicken helps make this curry a lean alternative to your local takeaway, and the use of onion, peppers and chopped tomatoes gives a nutritional boost. It’s a little more expensive than my other recipes at £1.75 per person, mainly because of the chicken, but a veggie-only version would save some serious pennies.
Even if you’re not keen on peanut butter, GIVE THIS A TRY! I can’t recommend it highly enough. I promise you won’t regret!
2 Chicken Breasts (boneless and skinless if possible), Cubed
1 Onion, Sliced
1 Bell Pepper, Sliced
75g Smooth Peanut Butter
1 Tin of Thick Coconut Milk (reduced fat if possible)
1 Tin of Chopped Tomatoes
1 Vegetable Stock Cube
140g Brown Rice
I wanted to indulge in a thick, mild, creamy curry here so I didn’t add too much spice, focusing on more subtle flavours instead. To the coconut and peanut butter sauce, I added dried garlic flakes, curry powder, ground coriander, a pinch of chilli flakes, salt and pepper.
So, this is how I did it…
1. Put the rice on to cook. Mine usually takes around 30 minutes, but double check your packet instructions.
2. In a deep frying pan, cook the onion with a drop of oil or cooking spray for a few minutes to soften. Add the peppers and chicken to the pan and cook until the chicken is no longer pink on the outside.
3. Open the tin of chopped tomatoes and drain the juice with a sieve or colander. I find the sauce becomes too runny with the tomato juice – but keep the juice to one side as you may need it later 🍅 Add the drained tomatoes, coconut milk, peanut butter and crumbled stock cube to the pan.
4. Simmer gently for 15 minutes until the chicken is cooked through. If the sauce begins to look too thick or dry for your tastes, add the leftover tomato juice to the pan.
5. Serve with the rice 🍛
Tips & Tricks
- I’ve made this with Quorn chicken at home and it works just as well; no need for meat if that’s not your thang.
- I’ve made the consistency just right for me here, but if you prefer an even thicker curry sprinkle some plain flour into the sauce to thicken it up.
- This is deliberately made to be a mild, family-friendly curry. But for a spicier kick, throw in some fresh chillies 🌶