Pete’s Peanut Butter Curry
Not suitable for people with nut allergies
615g Skinless chicken thighs, cut into chunks (p)
1 Onion, cut thinly (s)
1 chilli, deseeded & finely chopped (s)
1 Tsp cumin
1 Tsp coriander
1 Tsp turmeric
1 Tbsp. madras curry powder
1 Tbsp. tomato puree (s)
1 Tbsp. sweetener
1 Tbsp. Garlic paste (s)
1 Tbsp. Ginger paste
2 Level Tbsp. smooth/crunchy peanut butter 9syns/4=2.25syns each person
200mL Chicken stock
400g Chopped tomatoes (s)
In a frying pan sprayed with Fry Light, cook the onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, allow colouring of the chicken then add the tomatoes, tomato puree & sweetener, cook for 10 mins. Add the chicken stock. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for 20 mins until the chicken is cooked & the liquid has thickened.
Serve with rice, (dyed with turmeric if liked).