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SERVES 6
INGREDIENTS
- Smooth peanut butter 150g
- Onions 2 – 1 roughly chopped, 1 diced
- Ginger 50g after peeling
- Ground cumin 1 tbs
- Ground coriander 2 tbs
- Ground turmeric 1 tsp
- Cayenne pepper 1 tsp
- Chilli 1 sliced in half and deseeded
- Veg oil 1 tsp
- Coconut milk 1 can
- Chicken stock cube 1 crumbled
- Chicken thighs 8 deskinned
- Sweet potatoes 500g peeled and chunked
TO SERVE
- Coriander – handful chopped
- Red chilli – finely sliced
- Roasted peanuts – 2 tbs roughly chopped
- Cooked rice
METHOD
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Put the peanut butter into a bowl , add 400ml boiling water and mix until smooth.
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Put the roughly chopped onion, chilli ginger and spices into a food processsor and whizz to a paste.
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Heat a pan and add the oil and diced onions and fry until soft.
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Stir in the paste and fry until fragrant.
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Add the coconut milk and peanut water then the stock cube and chicken thighs.
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Put the lid on and simmer on a low heat for 45 mins stirring from time to time so the bottom doesn’t stick.
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Add the sweet potato and cook for 15 – 20 mins until al dente. If the sauce is too thick add a splash of water.
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Serve on rice with the coriander chilli and peanuts as garnish.
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