Peanut Butter Chicken Curry Bbc Good Food, Bbc Good Food Magazine July 2020 Eat Your Books

Serve with the satay dipping sauce rice and a salad.

Canned pumpkin quick recipes. Cooked with butter cashew nut butter tangy passata and plenty of spices this chicken curry is rich indulgent and ready in less than an hour 45 mins easy. Mix 3 tbsp peanut butter with 150ml tub natural yogurt a squeeze of lime juice and a finely diced red chilli. Brown the chicken in batches setting aside once golden.

Stir in the peanut butter and kecap manis. Repeat with the garlic and lime zest. Blitz the whole garlic the rest of the lemongrass and ginger remaining spices chopped chilli onion and a large splash of water to in a food processor.

Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Add the garam masala and fry for 1 min more. Return the chicken to the pan and add the chopped coriander.

Stir in the curry paste and peanut butter. Set aside on a plate. Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft.

Halve the lime and get your child to juice it then mix it in a bowl with the honey soy curry powder and peanut butter. Serve with the satay dipping sauce rice and a salad. After 30 secs add the sugar soy and coconut milk plus can of water.

Set aside for step 4. Use up peanut butter satay pork skewers thread 500g pork strips onto 8 skewers then brush with a little oil. Brown the chicken in batches setting aside once golden.

Mix 3 tbsp peanut butter with 150ml tub natural yogurt a squeeze of lime juice and a finely diced red chilli. Fry the garlic chilli and ginger in the other 1 tbsp oil for 1 min. Toss then cover and leave for 30 mins or chill for up to 24 hrs.

Grill or griddle the skewers for 2 3 mins turning until cooked through. Continue to simmer for 40 mins stirring often. Cook the paste for 8 10 mins until it splits.

Add the garam masala garlic ginger and passata. Mix well put a lid on and leave to simmer for 15 mins stirring occasionally. Fry the garlic chilli and ginger in the other 1 tbsp oil for 1 min.

Add the garam masala and fry for 1 min more. Stir in the peanut butter coconut milk and tomatoes and bring to a simmer. Put the chicken chopped garlic a third of the lemongrass and half the ginger spices and lime juice in a large bowl.

Add the chicken and continue to fry until turning golden brown. Heat the oil in a pan and brown the chicken all over.