PEANUT BUTTER CHICKEN RECIPE | BBC GOOD FOOD
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, FatContent 43 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.3 milligram of sodium
PEANUT BUTTER CHICKEN CURRY RECIPE | BBC GOOD FOOD
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
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 517 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.35 milligram of sodium
More about "chicken and peanut butter recipes recipes"
PEANUT BUTTER CHICKEN - BIGOVEN.COM
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine not set
Calories 184 calories per serving
- "Whisk together the milk, 3 tbsp of creamy peanut butter, and egg. Sprinkle in a few dashes of salt and pepper. Soak your chicken in this mixture for a few minutes while you get any other prep done (I did this while getting the carrots and broccoli ready to steam and starting the rice). While chicken is soaking, put all sauce ingredients in a glass measuring cup or other microwavable container. You might want to start with 1/2 cup of water and add more later to reach your desired consistency. Microwave this mixture for 30 seconds and then whisk to thoroughly combine. Microwave another 30 seconds until hot. At this point you can add more water if necessary to make the mixture a little thinner. This can be done ahead of time and just reheated when the rest of the meal is ready. Coat soaked chicken pieces in Corn Flakes and cook in oil, flipping once, until browned on both sides and cooked through. Serve with rice & veggies of your choice and drizzle with peanut butter sauce. ENJOY! "
THAI CHICKEN PEANUT NOODLES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Asia, Thai
Calories per serving
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
PEANUT BUTTER CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 572 calories per serving
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
PEANUT BUTTER CHICKEN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Main course
Calories 517 calories per serving
- 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.
PEANUT BUTTER CHICKEN - BIGOVEN.COM
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine not set
Calories 184 calories per serving
- "Whisk together the milk, 3 tbsp of creamy peanut butter, and egg. Sprinkle in a few dashes of salt and pepper. Soak your chicken in this mixture for a few minutes while you get any other prep done (I did this while getting the carrots and broccoli ready to steam and starting the rice). While chicken is soaking, put all sauce ingredients in a glass measuring cup or other microwavable container. You might want to start with 1/2 cup of water and add more later to reach your desired consistency. Microwave this mixture for 30 seconds and then whisk to thoroughly combine. Microwave another 30 seconds until hot. At this point you can add more water if necessary to make the mixture a little thinner. This can be done ahead of time and just reheated when the rest of the meal is ready. Coat soaked chicken pieces in Corn Flakes and cook in oil, flipping once, until browned on both sides and cooked through. Serve with rice & veggies of your choice and drizzle with peanut butter sauce. ENJOY! "
THAI CHICKEN PEANUT NOODLES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Asia, Thai
Calories per serving
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
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