Week 11 - Peanut Butter Curry

I have made many curries but none as nice as this one. It was deliciously creamy and nice and sweet and would definitely make this again.

1/2 tsp Crushed chilli flakes
1 tsp Madras curry powder
8 shallots, finely chopped
2 tsp lemon juice 
2 tsp Turmeric
2 tbsp. Sweetener
4 level tbsp. Peanut butter 
4 tbsp. Skimmed milk
4 tbsp. Dark soy sauce
100g Frozen peas
200g Long grain rice
500ml Passata
600g Chicken Breast, cubed
Ground black pepper


1.In a pan, sprayed with fry light, cook the chicken until the meat goes white, remove & set aside.

2.Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through.

3.While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a pinch of salt, cook until the water has been absorbed, remove from the heat, tip into a sieve & run under a hot tap.
 
4.Place the sieve on top of the saucepan, add the peas, cover with a lid & return to the cooker & on a low light allow to steam for a few minutes. Plate up.








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