Chicken and Peanut Curry

Name: Chicken and Peanut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp garlic paste; 1/2 tbsp ginger paste; 1 lemon zest; 1 tsp chili flakes; 1 tsp salt; 1 tsp olive oil; 1 tbsp Olive oil; 2 onions, finely chopped; 1 tbsp tomato paste; 400g chicken thighs, cut into bite-sized pieces; Curry paste (in recipe); 2 tbsp peanut butter; 1 tbsp sugar; 1 tbsp light soy sauce; 400ml can coconut milk; 80g sweet corn; Steamed rice, to serve; parsley, to garnish; crushed peanuts, to garnish

9 steps

Prep:15minCook:30min

Updated at: Sun, 27 Aug 2023 06:38:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories512.9 kcal (26%)

Total Fat42.4 g (61%)

Carbs20.1 g (8%)

Sugars8.2 g (9%)

Protein16.8 g (34%)

Sodium1012.2 mg (51%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the curry paste

1 Tbspgarlic paste

½ Tbspginger paste

1lemon zest

1 tspchili flakes

1 tspsalt

1 tspolive oil

For the curry sauce

1 Tbspolive oil

2onions

finely chopped

1 Tbsptomato paste

400gchicken thighs

cut into bite-sized pieces

Curry paste

in recipe

2 Tbsppeanut butter

1 Tbspsugar

1 Tbsplight soy sauce

400mlcan coconut milk

80gsweet corn

Instructions

For the curry paste

Step 1

Mix all the ingredients of the curry paste in a bowl until it forms in a paste.

garlic paste1 Tbsp

ginger paste½ Tbsp

lemon zest1

chili flakes1 tsp

salt1 tsp

olive oil1 tsp

For the curry sauce

Step 2

In a pan over medium-low heat, saute the onions in oil for about 10 minutes.

olive oil1 Tbsp

onions2

Step 3

Add tomato paste and cook for another 1 minute.

tomato paste1 Tbsp

Step 4

To the same pan, add the chicken thighs and cook until they start to brown.

chicken thighs400g

Step 5

Stir in your curry paste and stir for 30 seconds.

Curry paste

Step 6

Add the peanut butter, sugar and soy sauce and coconut milk and mix well.

peanut butter2 Tbsp

sugar1 Tbsp

light soy sauce1 Tbsp

can coconut milk400ml

Step 7

Put a lid on and leave to simmer for about 15 minutes, stirring occasionally. If you notice the sauce is getting too thick, add a bit of water until the sauce is thick to your liking.

Step 8

Remove the lid, add the corn and set the heat to high. Cook for about 3 more minutes until the corn is cooked.