How to make Chicken in Peanut Butter Sauce - Chicken cooked with red curry paste and peanut butter sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Peanut butter (पीनट बटर)
Cuisine : Thai
Course : Main Course Chicken
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chicken in Peanut Butter Sauce checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken Breast Veronique, Chicken Sizzler With Saffron Rice, Chicken with Walnuts, Chilli Chilli Chicken.
Chicken in Peanut Butter Sauce Recipe Card
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken in Peanut Butter Sauce Recipe
Boneless chicken breasts cut into 1 inch pieces 2
Peanut butter 2 tablespoons
Oil 1 tablespoon
French beans 50 grams
Salt to taste
Thai red curry paste 1 tablespoon
Yellow capsicum 1/2 medium
Chicken stock 1/4 cup
Brown sugar 1 tablespoon
Bird’s eye chilli 1 + for garnishing
Juice of ½ lemon
Coconut milk 1/4 cup
Fresh coriander leaves for garnishing
Method
Step 1
Heat oil in a non-stick pan.
Step 2
Cut French beans into 1 inch pieces and add to the pan, add salt and toss. Add chicken pieces and red curry paste and toss.
Step 3
Cut yellow capsicum into thick strips.
Step 4
Add peanut butter to the pan and mix well. Add chicken stock and brown sugar and mix well. Add capsicum strips and mix well.
Step 5
Roughly chop bird’s eye chilli and add to the pan and mix well.
Step 6
Add lemon juice, coconut milk, mix well and cook till the chicken is done.
Step 7
Transfer into a serving bowl, garnish with coriander leaves and bird’s eye chilli and serve immediately.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.