Ah, peanut butter. A very simple foodie pleasure in life. Although, that’s true for ALL nut butters really. I’m a self-confessed nuts, seeds and all related butters addict – so delicious, to easy to make and so many recipe ideas stem from using them as key ingredients! Not to mention nuts are nutritional powerhouses, packed full of heart healthy mono- and poly-unsaturated fats, fibre, protein, plus many vitamins and minerals. In a quest to keep our family dinners interesting, I went for a peanutty twist on a chicken curry classic, with a solid dose of colourful vegetables in there too! I did make my own peanut butter for this curry (recipe for that right here), but you can absolutely just use your favourite brand you buy in the supermarket – I love Meridian Foods and LifeForce!
Recipe (Serves 5)
- 1 tbsp extra virgin olive oil or coconut oil
- 1 white onion, peeled and diced
- 1 garlic clove, peeled and minced
- 1 thumb sized piece of ginger, de-skinned and diced
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 400ml tin of chopped tomatoes
- 200ml of water (use the water from rinsing your tomatoes tin!)
- 1 400ml tin of light or full fat coconut milk
- 3 tbsp smooth peanut butter (I have a homemade recipe right here)
- 1 red chilli, de-seeded and diced
- 100g button mushrooms, de-stemmed, washed and sliced
- 1 cup of broccoli florets
- 5 chicken breasts
- Note: You can make this recipe vegetarian or vegan by swapping the chicken for a plant-based alternative like tofu, tempeh or a tin of chickpeas!
- Prepare your vegetables and chicken by dicing them up (separately of course) and set aside.
- Heat the oil in a pot on medium heat, then add the onions, garlic, ginger and chili, and cook for a couple of minutes until the onion is translucent.
- Add the veggies next, and cook for another 3-4 minutes.
- Add your spices (cinnamon, cumin, turmeric, and garam masala) and cook for a couple of minutes to coat the onions and chicken.
- Add the chopped tomatoes, water, coconut milk, and peanut butter, and stir everything up.
- Finally, pop the chicken breast chunks in, and stir again.
- Season with a little black pepper, and bring to the boil.
- Turn the heat down to a simmer (lowest setting) and cook for 20-25 minutes, stirring half-way. Check at 25 minutes to ensure the chicken is full cooked (just pop a chunk out and chop it in half to check).
- If you’re having a side like brown rice or quinoa with this, then pop some water on to boil while you’re simmering the curry! Alternatively, serve with a side of greens for a lighter meal.
- When the rice/quinoa is ready, turn the heat off, get the pot to the table and tuck in!
Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x