Ingredients
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4 chicken breasts, cut into large chunks
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1 (270 ml) can low-fat coconut milk
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1/2 teaspoon turmeric
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1 teaspoon salt
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1 teaspoon ground ginger
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2 teaspoons cayenne
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3 tablespoons peanut butter
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1 tablespoon coriander
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1 tablespoon water
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2 garlic cloves, crushed
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1 tablespoon olive oil
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1 teaspoon grated lemon rind
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2 medium onions, finely chopped
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1 teaspoon ground black pepper
Instructions
- 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.