Alastair Hendy's Peanut Butter Chicken Curry

Name: Alastair Hendy's Peanut Butter Chicken Curry
Cook time: 30 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 large onion peeled and roughly chopped; 3 garlic cloves peeled; 2tbsp vegetable oil; 2tbsp curry paste such as balti or madras; 4tbsp whole nut crunch peanut butter; 1tbsp tomato puree; 1 x 200g can chopped tomatoes; 1tbsp sultanas; 1 x 400g can coconut milk; 600ml chicken stock; 400g cooked chicken shredded

Over a year ago 5,225 views

Cook: 30 mins

Indian Main Course

Ingredients

1 large onion peeled and roughly chopped
3 garlic cloves peeled
2tbsp vegetable oil
2tbsp curry paste such as balti or madras
4tbsp whole nut crunch peanut butter
1tbsp tomato puree
1 x 200g can chopped tomatoes
1tbsp sultanas
1 x 400g can coconut milk
600ml chicken stock
400g cooked chicken shredded

Accompaniment

Method

1
1. Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the curry paste and fry for a minute longer.
2. Stir in the peanut butter and fry until the oil begins to separate and the sauce has darkened. Stir in the tomato purée and tomatoes and cook, stirring to prevent sticking, for about 1 minute.
3. Add the sultanas, coconut milk and stock and gently simmer for about 20 minutes.
4. Add the cooked chicken and simmer for 5 minutes more or until hot and heated through. Eat with rice.