Name: Chicken and peanut curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: Boil
Ingredients: 90 ml peanut butter; 30 ml tomato paste; peanut oil or sunflower oil, for frying; 8 chicken pieces; 1 aubergine small, cubed, salted and rinsed; 1 onion chopped; 1 garlic cloves, crushed; 30 ml fresh ginger grated; 2-3 fresh chillies deseeded and chopped; 3 tomatoes chopped; 500 ml stock chicken; 1 bay leaves; rice to serve

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Ingredients (13)

90 ml	peanut butter
30 ml	tomato paste
	peanut oil — or sunflower oil, for frying
8	chicken — pieces
1	aubergine — small, cubed, salted and rinsed
1	onion — chopped
1	garlic — cloves, crushed
30 ml	fresh ginger — grated
2-3	fresh chillies — deseeded and chopped
3	tomatoes — chopped
500 ml	stock — chicken
1	bay leaves
	rice — to serve

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Method:

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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