Thursday, March 1st, 2012
This is another easy chicken recipe; just by adding peanut butter whilst cooking gives it a touch of oriental flavour without having to get all the ingredients to prepare a Thai chicken recipe.
375kg chicken fillets cut into biteable sizes
1 chicken stock dissolved in 500ml warm water
3tbsp crunchy peanut butter
1 medium onion, peeled and chopped
3 garlic cloves, peeled and crushed
1tbsp tomato puree
1 thumb-sized ginger, chopped
1 medium red pepper, deseeded and chopped
1tbsp corn flour
2 tbsp vegetable oil
Prepare the chicken by rubbing the salt, pepper and corn flour into the meat, heat oil and fry quickly to seal. Add the pepper, onion, garlic and ginger and cook for a further 5mins. Then add the stock, tomato puree and peanut butter. Bring to boil and simmer for 20/25mins. Check seasoning – add salt and pepper if required. Thicken with corn flour if the consistency is a bit runny or if too dry, add a little water. Stir well, remove from heat and serve with boiled potatoes and vegetables.
This sauce also goes well with boiled rice.