Chicken and peanut curry

Nothing beats the winter chill like a serving (or two) of homemade curry.
recipe, curry, chicken
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Recipe from: 13 August 2015
Preparation time: 15 min
Cooking time: 40 min


  • 90
    unsweetened peanut butter
  • 30
    tomato paste
  • peanut or sunflower oil, for frying
  • 8
    chicken portions
  • 1
    small brinjal, cubed, salted and rinsed
  • 1
    onion, chopped
  • 1
    garlic clove, crushed
  • 30
    grated fresh ginger
  • 2-3
    fresh chillies, seeded and chopped
  • 3
    tomatoes, chopped
  • 500
    chicken stock
  • 1
    bay leaf
  • rice, to serve, and roasted peanuts, to garnish
Servings: Change Serving



Mix the peanut butter, tomato paste and 60ml water in a saucepan. Simmer over a medium heat for three to five minutes, then remove from the heat and set aside.

Heat a little oil in a frying pan and brown the chicken. Remove from the pan. Add more oil and brown the brinjal cubes, then remove from the pan. Add the onion, garlic, ginger and chillies to the pan and sauté until soft. Add the tomatoes, chicken stock and bay leaf and bring to the boil. Return the chicken to the saucepan and reduce the heat. Simmer for 30 minutes.

Stir in the prepared peanut butter mixture and the brinjal cubes and simmer for a further 10 minutes. Serve with rice and garnish with roasted peanuts.

Text and image source: Ideas magazine

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Read more on: recipe  |  chicken  |  curry


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