Ingredients
- smooth peanut butter 150g
- onions 2, 1 diced
- ginger 50g after peeling
- ground cumin 1 tbsp
- ground coriander 2 tsp
- ground turmeric 1 tsp
- cayenne pepper 1 tsp
- scotch bonnet chilli 1, halved lengthways and seeded
- vegetable oil 1 tsp
- coconut milk 400g can
- chicken stock cube 1, crumbled
- chicken thighs 8, skinned
- sweet potatoes 500g, halved lengthways and cut into chunks
TO SERVE
- coriander a good handful, most chopped
- red chilli 1, seeded and finely sliced
- roasted peanuts 2 tbsp, chopped just a few times
- cooked rice
- lime a few wedges
Method
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Step 1
Put the peanut butter into a bowl, add 400ml boiling water and mix until smooth.
-
Step 2
Put the roughly chopped onion, ginger, spices and scotch bonnet chilli into a food processor or blender, and whizz to a smooth paste – if it’s too dry, add some of the peanut water. Heat a large pan, add the diced onion and oil, and fry until soft. Stir in the paste with ½ tsp white or black pepper and fry for a few minutes more until fragrant.
-
Step 3
Add the coconut milk and peanut water, followed by the chicken stock cube and chicken thighs. Put the lid on and simmer for 45 minutes, stirring occasionally so nothing sticks to the bottom.
-
Step 4
Add the sweet potato and, leaving the lid off the pan, cook for 15 minutes if freezing or 20 minutes if eating straight away. If the sauce is too thick, add a splash of water. Season well.
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Step 5
To serve, scatter the rest of the coriander, fresh chilli and chopped peanuts over the top. Serve with rice and lime wedges.
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Nutritional Information
- Kcals 770
- Fat 44.6g
- Saturates 21.6g
- Carbs 39.5g
- Fibre 5.8g
- Protein 49.7g
- Salt 1.6g
