Easy Chicken Curry

The boys have been wanting to get a lot more involved with cooking during the lockdown. So Oskar helped me make this easy mild chicken curry. In fact, apart from cutting up the chicken, he pretty much made all of it himself. He wasn’t too impressed at how much the shallots made him cry, haha. It was very yummy though and got the thumbs up from everyone.

Easy Chicken Peanut CurryIngredients

  • sunflower oil
  • 2 large shallots
  • 1 large clove crushed garlic
  • 500g chicken breasts or boneless chicken thighs
  • 2 tsp mild curry powder
  • 4 Tbsp crunchy peanut butter
  • 300ml vegetable stock or 300ml water plus 1 heaped teaspoon stock powder
  • 150ml single cream
  • salt & pepper
  • 150g suger snap peas
  • 100g salted peanuts

Easy Chicken Peanut CurryDirections

  • Heat a couple tablespoons of oil in a large frying pan. Peel and thinly slice the shallots and cook for a few minutes on a low heat until the shallots start to soften.
  • Cut the chicken into bite size pieces and add to the onions, the crushed garlic, and 1 tsp of the curry powder. Cook until the chicken starts to brown.
  • Mix together the peanut butter and stock, and add to the pan along with the cream. Turn up the heat to medium and cook for ten minutes or until the chicken is completely cooked through.
  • Season with salt and pepper, and the other 1 tsp of curry powder.
  • Cut the sugar snap peas in half, add to the pan and heat through for a minute or two. Mix in the peanuts.
  • Serve the chicken curry on a bowl of rice.
Easy Chicken Curry
 
Author:
Ingredients
  • sunflower oil
  • 2 large shallots
  • 1 large clove crushed garlic
  • 500g chicken breasts or boneless chicken thighs
  • 2 tsp mild curry powder
  • 4 Tbsp crunchy peanut butter
  • 300ml vegetable stock or 300ml water plus 1 heaped teaspoon stock powder
  • 150ml single cream
  • salt & pepper
  • 150g suger snap peas
  • 100g salted peanuts
Instructions
  1. Heat a couple tablespoons of oil in a large frying pan. Peel and thinly slice the shallots and cook for a few minutes on a low heat until the shallots start to soften.
  2. Cut the chicken into bite size pieces and add to the onions, the crushed garlic, and 1 tsp of the curry powder. Cook until the chicken starts to brown.
  3. Mix together the peanut butter and stock, and add to the pan along with the cream. Turn up the heat to medium and cook for ten minutes or until the chicken is completely cooked through.
  4. Season with salt and pepper, and the other 1 tsp of curry powder.
  5. Cut the sugar snap peas in half, add to the pan and heat through for a minute or two. Mix in the peanuts.
  6. Serve the chicken curry on a bowl of rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.