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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
2. Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
3. 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).
4. 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.
5. Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
6. We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
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