Sweet chicken peanut curry
Sweet chicken peanut curry
INGREDIENTS
1 tablespoon oil
1 onion, chopped
500g chicken thigh fillets, trimmed and sliced
1 tablespoon mild curry powder
1 tablespoon Moroccan seasoning mix
11/3 cups chicken stock
2 tablespoons tomato paste
2 tablespoons crunchy peanut butter
1 carrot, peeled and cut into batons
150g baby green beans, tailed and halved
salt and pepper
METHOD
Heat oil in a deep frying pan or saucepan over medium high heat.
Add onion and cook 2-3 minutes or until softened. Stir in chicken, and cook until browned.
Add curry powder and seasoning mix and cook a further 1-2 minutes or until fragrant.
Add tomato paste and peanut butter and mix well; pour in chicken stock and bring to the boil.
Reduce heat and simmer, uncovered for 10 minutes.
Add vegetables and cook 10 minutes or until chicken is cooked through and sauce has thickened.
Season to taste with salt and pepper.
Serve with steamed jasmine rice.
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