Spicy Chicken and Peanut Curry

We’ve been eating quite a bit of peanut butter recently. So much that people in the office have started to comment on it. They’ve even been thinking about staging an intervention to help ween us off it.

It’s pointless though, we’ll never stop eating it. It would be nice to have a bit of a change though, if only to stop people shaking their heads in dissapointment. So we asked the guys over at HI-PRO if they could give us any ideas to help diversify our diet away from our current recipes “peanut butter on toast” and our personal favourite, “peanut butter on a spoon”.

Here’s what they gave us. A rather enjoyable, peanut-buttery curry that’s pretty damn easy to make (amount of peanut butter added is optional… we’d probably class 4tbs as a minimum).

SERVINGS: 2

What you need:

  • 4 chicken thighs, boneless
  • 1tsp ground coriander
  • Salt and black pepper
  • 1tbs light olive or vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 1-2 red chillies, finely sliced
  • 
1 red pepper, sliced
  • 
4tbs Hi-PRO crunchy peanut butter (others are available)
  • 
2tbs tomato puree
  • 750ml chicken stock, made with one stock cube
  • 1 bay leaf
  • 1tbs peanuts, roughly chopped
  • 
A few sprigs fresh coriander, roughly chopped
  • 40g spring onions, sliced
  • 200g brown rice
  1. Season the chicken thighs with the salt, pepper and coriander. Heat the oil in a large deep-frying pan or casserole dish with a lid and brown the chicken on all sides. Push to the side of the pan and turn down the heat to medium.
  2. Add the onions to the pan and fry for 2-3 minutes then add the garlic, chillies and peppers and fry for another 1-2 minutes. Stir in the peanut butter, tomato puree, stock and bay leaf and stir well.
  3. Bring to the boil, then reduce the heat to a simmer. Put on the lid and cook on the hob or in the oven, if using an ovenproof dish, for about 45 minutes. Check occasionally and add a little more water if required.
  4. Once the chicken has cooked for about 30 minutes, cook the brown rice, then drain and mix in half the chopped coriander and half the spring onions
  5. When the time is up, check that the chicken is completely cooked through. Serve with the rice and sprinkle with the remaining coriander and spring onions and the chopped peanuts.

Picture Credits: Pond5