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PrintCHICKEN PEANUT CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pre heat the oven to 180oC/ 350oF / Gas mark 4.
- Place chicken into baking dish; brush with the oil. Bake in moderately hot oven for about 30-45 minutes or until chicken is tender; drain on absorbent paper.
- Heat the remaining oil in a saucepan, add the curry paste. Stir over medium heat for a minute.
- Stir in the coconut milk, sauce with sugar and peanut butter, over medium heat, until mixture boils and thickens.
- Add chicken to coconut mixture; stir over medium heat until mixture is hot.
INGREDIENTS
- 9 chicken thigh cutlets
- 500 ml coconut milk
- 50 ml IDHAYAM Mantra peanut oil
- 100 grams crunchy peanut butter
- 100 grams red curry paste
- 50 ml fish sauce
- Salt, to taste
- 1 tablespoons sugar
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