Peanut Butter Chicken Curry

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You know what's interesting? I actually can't recall where I got this recipe from. It's one of those dishes that seems to have been passed down through generations, maybe from my grandma or my mum. It was just sitting in my recipe repertoire, waiting for me to give it a try.

And let me tell you, I was pleasantly surprised by how incredibly delicious this curry turned out to be. The secret ingredient? Peanut butter! It adds an extra punch of flavor that takes this curry to a whole new level. Ah, now I remember a few fragments of memories—I originally created this as a vegan curry for an event. Instead of chicken, I used chickpeas and lentils. It's all coming back to me now!

If you're looking to make this curry vegan, simply substitute the chicken with chickpeas and lentils, and swap out the chicken stock for vegetable stock. Trust me, you'll be amazed at how the peanut butter enhances the flavors of this curry. It's a real game-changer!

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Ingredients:

(Serve 4)

• Chicken Thigh Skinless Boneless Halved, 4

• Mushroom Powder, Pinch

• White Pepper, Pinch

• Sea Salt, Pinch

• Coconut Oil, 2 TBSP

• Red Onion Finely Sliced, 1

• Chicken Stock Homemade, For Deglazing

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 1"

• Garam Masala Homemade, 1 TBSP + 1 TBSP

• Madras Masala Homemade, 1 TBSP + 1 TBSP

• Red / Green Chilies Deseeded Finely Sliced, 2

• Coconut Milk, 200g

• Tomatoes Canned, 200g

• Amazin' Graze's Peanut Butter, 50g

• Lentils Canned Drained, 200g

• Fresh Coriander Coarsely Chopped, A Handful

• Unsalted Roasted Peanuts, A Handful

• Cauli-Rice Homemade / Basmati Rice, To Serve

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Equipment:

• Cast Iron Pot / Pot

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Directions:

1. Please visit my "How To Make Chicken Stock" page for the recipe.

2. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

3. Please visit my "How To Make Madras Masala" page for the recipe.

4. Please visit my "Cauli-Rice" page for the recipe.

5. Prepare the Chicken

6. Season chicken thighs with mushroom powder, pepper, and salt, coating well.

7. In a pot over medium heat, add oil and sear the chicken until lightly browned on both sides.

8. Remove from the pot and rest on a plate.

9. Build the Aromatics

10. In the same pot, add onion and season with salt and pepper.

11. Deglaze with a splash of chicken stock and sauté until lightly caramelized.

12. Add garlic and ginger, then sauté until aromatic.

13. Stir in 1 tablespoon each of garam masala and madras masala.

14. Deglaze again with a splash of stock and sauté in the chili.

15. Make the Curry Base

16. Pour in coconut milk, chopped tomatoes, and Amazin’ Graze’s peanut butter.

17. Stir until everything is well combined.

18. Simmer the Curry

19. Return the chicken and its juices to the pot.

20. Bring to a simmer and cook for 5 to 8 minutes.

21. Stir in the lentils and add another tablespoon each of garam and madras masala.

22. Mix well and season with more salt to taste.

23. Serve

24. Remove from heat and garnish with crushed peanuts and chopped coriander.

25. Cover and let steep for 10 minutes.

26. Serve warm with cauli-rice.

Look how creamy the curry is...

Heavenly...

Chickenlicious...

Ready for the 2nd serving...

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Recipe Video: