PEANUT BUTTER CHICKEN CURRY

Prep Time 10 minutes - Total Time 30 minutes plus marinating time - Serves 5-6


It might sound weird but the peanut butter really works in the curry.


You can make this curry mild or as hot as you like. I make it very mild because no one in my house can take the heat. So I always pile on the chillies afterwards, feel the burn!

Marinade Ingredients

  • 1kg of chicken breast, cut into bite-size pieces.

  • 5 tbsp of yoghurt.

  • Juice of 2 limes.

  • 1 tbsp of ginger garlic paste.

  • 1 tsp of chilli powder (optional).

  • 1 tsp of garam masala.

  • 1 tsp of cumin.


Curry Sauce Ingredients

  • 2 medium-size white onions, sliced.

  • 1-2 red chillies, sliced (optional).

  • 2 knobs of butter.

  • 1 tbsp of ginger garlic paste.

  • 2 tbsp of garam masala.

  • 1 tbsp of cumin.

  • 1 tsp of ground coriander.

  • 1 tsp of ground fenugreek.

  • 2 x 400g tins of plum tomatoes.

  • 2 heap tbsp of smooth peanut butter.

  • Juice of 1 lime.

  • 75ml of double cream.

Method

  1. Place all the marinade ingredients into a large bowl or Tupperware. Season with salt and pepper, mix everything together then leave to marinate for as long as you can, if possible overnight.

  2. For the curry sauce start by frying the onions and chillies in a large saucepan over a medium heat with 1 of the knobs of butter, a splash of oil and a pinch of salt. Cook for 7 minutes or till they start to soften.

  3. Add the ginger-garlic paste and cookout for a couple of minutes. Then add the spices and give that another minute. The kitchen will instantly smell amazing.

  4. Next, pour in the tin tomatoes and fill one of the empty tins with water and give it a swirl. Pour into the other empty tin and give it another swirl then add to the saucepan. Season then leave to simmer for 10 minutes.

  5. Next, add the peanut butter and using a handheld blender whizz till you have a smooth sauce. Then squeeze in the lime, add the butter, double cream and check for seasoning. The sauce is now ready to use.

  6. For the chicken, layout in a single layer on a roasting tray and pop into the oven set at 220° for 10-15 or under a hot grill. Once cooked add to the sauce. Serve with rice, naan’s and some fresh coriander.

 

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