My peanut butter chicken recipe is a family favourite, of which I’ve had lots of variations. Sometimes I add reduced salt soy sauce (my kids are young and don’t need salt in food!) and ginger. Other times I omit the coconut milk or add in large chunks of peppers. This peanut butter chicken recipe is suitable for the slow cooker or range, as well as a fast cook option. If you are watching your cholesterol levels, best leave out the coconut milk. Instead, mix 1 tbsp cornflour with some water to form a paste. Then mix this with some natural yoghurt or greek yoghurt. This allows the yoghurt to be added to the curry without it curdling. Enjoy!
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves of garlic, pressed (can use garlic paste if short of time)
- 1 tbsp mild curry powder (hotter if your family likes spice)
- 4 chicken breasts (about 500g), cut into thin strips
- 1 tin coconut milk
- 1 tin of tomatoes
- 2 heaped tbsp peanut butter
- 1 tin of butter beans, drained
- Serve with rice (can mix with cauliflower rice for more veg)
- Always nice with a side of greens e.g. broccoli.
- Fry the onion in the oil for 5 minutes. You want it to go translucent.
- Then add in the garlic and cook for a minute followed by your chicken. Cook the chicken until it’s white on both sides.
- Cover the chicken in the curry powder before pouring in the coconut milk and chopped tomatoes.
- Once mixed together, heat it up and add the peanut butter.
- Cook for 15 minutes adding the butter beans near the end.
- Serve with rice (and cauliflower rice – just mix together) and a side of veg.