Prep1 hr 30 mins
This was on a recipe card I found in my recipe cabinet. I tweaked it a little, so I'll post it the way I made it. It is spicey, and great on these awful cold nights!
- 4 chicken breasts, cut into large chunks
- 1 (270 ml) can low-fat coconut milk
- 1⁄2 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 2 teaspoons cayenne
- 3 tablespoons peanut butter
- 1 tablespoon coriander
- 1 tablespoon water
- 2 medium onions, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 1 teaspoon grated lemon rind
- Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
- Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
- Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
- In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
- Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
- We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.