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Heat coconut oil in a large pan and add chicken. Season lightly and fry until cooked through and brown on the outside, then set aside.
Now, add onion and fry until soft. Add garlic, ginger and chilli and fry for another 1-2 mins before adding curry powder and a large splash of water. Bring to a simmer, stir well and fry for 5 mins.
Now, add chopped tomatoes and coriander, give it a good stir and leave to simmer for 10 mins, stirring occasionally.
Gradually stir in light coconut milk to the sauce and then add your crunchy peanut butter.
Give it all really good stir, and leave to simmer on a low heat until your curry has reached your desired consistency. Serve with 125g of basket rice and garnish with chopped peanuts and coriander.
Nutritional Info
Cals – 576
Carbs – 47g
Protein – 36g
Fat – 26.5g
Ingredients
Serves Serves 4
For The Peanut Butter Chicken Curry
- Tbsp of 100% coconut oil
- 400g of chicken breast - cut into 2cm chunks
- 1 onion - cut into long thin strands
- 2 cloves of garlic - finely chopped
- Thumb sized piece of ginger - finely chopped
- 1 red chilli - deseeded and finely chopped
- 1 and 1/2 tbsp of curry powder
- 400g tin of chopped tomatoes
- A handful of fresh coriander - chopped
- 400ml of light coconut milk
- 100g of crunchy peanut butter
To Serve
- 125g of basmati (per person)
- Chopped peanuts
- Handful of coriander
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