Peanut butter chicken curry

Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You’ll want to make it your regular Friday night fakeaway

Prep:20 mins
Cook:1 hrs 10 mins
plus at least 30 mins marinating and resting

Serves 4
Easy

Nutrition per serving

kcal 517
fat 39g
saturates 16g
carbs 7g
sugars 4g
fibre 2g
protein 34g
salt 0.35g

Ingredients

1 large chicken, jointed, or 1½ kg bone-in chicken pieces
6 garlic cloves, 2 finely chopped, 4 left whole
3 lemongrass stalks, bashed and roughly chopped
thumb-sized piece of ginger, peeled and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
2 limes, juiced
2 red chillies, 1 roughly chopped and 1 sliced to serve (optional)
1 small onion, roughly chopped
2 tbsp vegetable oil
100g smooth peanut butter
4 tbsp kecap manis, or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar
400g can coconut milk
a few spring onions, chopped
small handful of coriander, chopped
small handful of roasted peanuts, roughly chopped (optional)

Method

Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.