This meal is very near and dear to my heart as it's one of the first recipes I came up with myself. It started out as one of the most popular digs dinners that we had in our 6-man abode, so much so that at one point we even spoke about putting it on an official flag. Over the years it has developed from a more Mediterranean dish with thyme and oregano flavours to the hot, full bodied curry that it is today. Its so quick to make and something you'll definitely want to bookmark for future occasions.
Time: 1 Hour
Serves: 4
Difficulty: Easy Peasy
Ingredients
1 Onion (diced)
1 Red Pepper (diced)
3 Cloves Garlic (crushed)
2 cm Ginger (minced)
4 Chicken Breasts (diced)
1 Tsp Chilli Powder
1/2 Tsp Cumin
1/4 Tsp Cumin
75g Tomato Paste
1 Tin Tomatoes
2 heaped Tbsp Peanut Butter
400ml Boiled Water
Juice of 1 Lemon
Salt & Pepper
Vegetable Oil
Optional
Coriander
Rice
Naan/roti
Pasta
Method
Heat a small amount of vegetable oil in a pot over medium heat. Fry the onions for 1 minute before adding the garlic and ginger and cooking for a further 2 minutes.
Add the red pepper and cook for 2 minutes while dicing the chicken and then add it to the pot as well with the spices and 1 tsp salt. Mix everything well and cook over medium heat stirring every 2-3 minutes until the chicken has all started to turn white.
At this stage add the tomato paste and tin tomatoes, stir well and allow to simmer for 4 minutes.
In the meantime dissolve the peanut butter in the boiling water in a large cup or jug, stir well so that it's all melted and then add to the pot as well. Squeeze in the lemon juice and then simmer over low heat for 30 minutes, check regularly to ensure it isn't catching. Taste and adjust seasoning once the sauce is thickened satisfactorily.
Serve with the starch of your choice and you may also chop fresh coriander and sprinkle over just before service.
Happy Cooking!
X
