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Karen's Peanut Butter Chicken Curry
One of the most asked for recipes & even if you’re not that keen on peanut butter, I’d encourage you to try out this recipe. You’ll find that it makes the chicken ‘melt in the mouth’ delicious & what’s great about this dish is that it’s easy to make – just pop everything into your slow cooker & ta dah!
Serves: 4
Cook time: 3 hours
SEE NOTES
Ingredients
- One onion cut into large chunks
- 1kg skinless, boneless thighs (approximately 8)
- 400ml can of coconut milk
- 4 level tablespoons of marinade
- Juice of one lime
- 100g crunchy peanut butter
- Chicken jelly stock pot
- 3 rounded tablespoons McDougalls thickening granules
- Coriander to garnish (optional)
- Few thin slices of red chilli (optional)
Method
Put your slow cooker onto the low setting & add all the ingredients except the garnish & thickening granules, mix well & cook for three hours, stirring halfway.
At the end of the cooking time add the granules a little at a time until your desired consistency mixing well & serve on a bed of rice, garnish with fresh coriander … simply amazing!
NOTES
You could of course leave out the peanut butter if you really wanted to … I have made this for a friend without it who has a peanut allergy & they loved it!
No need to add water to the stock pot, simply pop that in the slow cooker as it is with the rest of the ingredients!
Really nice served with coconut rice & a few crushed salted peanuts & I sometimes like to add spinach too! Please taste before adding the optional ingredients
I usually cut each thigh into quarters this will cook in 3 hours. If your prefer to leave whole, the cooking time will be longer. Always make sure your chicken is thoroughly cooked through & piping hot as all slow cookers vary. If you have a food thermometer, ensure your food reaches a temperature of 75 degrees after being thoroughly mixed
Method
Put your slow cooker onto the high setting & add all the ingredients except the garnish & thickening granules, mix well & cook for three hours, stirring halfway.
At the end of the cooking time add the thickening granules … start with two tablespoons, stir in well then after a couple of minutes check for your desired consistency. If you would like it thicker, add the rest then serve on a bed of rice & garnish with fresh coriander … simply amazing!
Delicious with fries too or a hot & crispy jacket potato!
NOTES
You could of course leave out the peanut butter if you really wanted to … I have made this for a friend without it who has a peanut allergy & they loved it!
Really nice served with coconut rice & a few crushed salted peanuts too
No need to add water to the stock pot beforehand, simply pop that in the slow cooker as it is with the rest of the ingredients! I sometimes like to add spinach too! Please taste before adding the optional ingredients
I usually cut each thigh into quarters this will cook in 3 hours. If your prefer to leave whole, the cooking time will be longer. Always make sure your chicken is thoroughly cooked through & piping hot as all slow cookers vary. If you have a food thermometer, please make sure your food has reached a temperature of 75 degrees after stirring thoroughly
Ingredients
- One onion cut in half then half again
- 1kg skinless, boneless thighs (approximately 8)
- 400ml tin of coconut milk
- 4 level tablespoons of marinade
- Juice of one lime
- 100g crunchy peanut butter
- Chicken jelly stock pot
- 3 rounded tablespoons McDougalls thickening granules
- Coriander to garnish (optional)
- Few thin slices of red chilli (optional)
