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

Chicken in Peanut Butter Sauce Recipe Card

Chicken in Peanut Butter Sauce
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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.

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.