Peanut Butter Chicken
Peanut butter is not the first thing most of us reach for in a savoury dish, which is part of what makes this one a pleasant surprise. The sauce is rich and seasoned in the Asian style — soy, vinegar and chilli paste — and works with plain rice or a flatbread like roshi or paratha. We use Nutberry Peanut Butter Crunchy, part of the Nutberry range we bring into the Maldives. It is lighter and creamier than most, with roasted chopped peanuts running through it, and because it is not overly sweet it moves easily between desserts and savoury cooking. Serving size: 2-3
Ingredients List
- For the sauce
- ¼ cup Nutberry Peanut Butter Crunchy
- 1 tbsp light soy sauce
- ½ tbsp honey
- 2 tsp chilli paste
- 1 tsp vinegar
- For the chicken
- 300 g boneless chicken breast
- 1 ½ tbsp oil
- 1/3 tsp salt
- ½ tsp ground black pepper
- ½ tsp cumin powder
- 3 inches of leeks
- ½ medium onion
- ½ tbsp ginger garlic paste
- ½ cup coconut milk
- For the topping
- ½ tsp sesame seeds
- 1 tbsp chopped coriander leaves
Step-by-Step Method
- 1
To prepare the peanut butter sauce, add ¼ cup Nutberry Peanut Butter Crunchy, 1 tbsp light soy sauce, ½ tbsp honey, 2 tsp chilli paste, and 1 tsp vinegar to a small bowl.
- 2
Using a spoon, mix everything together until it is fully combined and creates a paste-like sauce.
- 3
Next, defrost 300g chicken breast and cut it into small, bite-sized pieces of around 1 ½ inches.
- 4
Then, thinly slice ½ of the medium-sized onion and 3-inches of leeks and set them aside.
- 5
To a pan, add 1 ½ tbsp oil and heat it up at medium-high heat.
- 6
Add in the chicken, along with 1/3 tsp salt, ½ tsp ground black pepper, and ½ tsp cumin powder. Stir to combine.
- 7
Sauté the chicken for 8-10 minutes or until it turns a light golden colour on the outside. Remove from the pan and set it aside.
- 8
To the same pan, add in the sliced onions and leeks. Sauté on medium-low heat for around 2 minutes or until it becomes translucent and soft.
- 9
Add in ½ tsp ginger garlic paste and continue sautéing for 1.5-2 minutes until the onions are lightly golden in colour.
- 10
Add the cooked chicken pieces to the pan. Mix and cook for another minute to let the flavours combine.
- 11
Next, add in the peanut butter sauce you had prepared earlier along with ½ cup coconut milk.
- 12
While stirring, let it cook for around 2-3 minutes or until the coconut milk reduces and combines well with the peanut butter sauce, creating a thick sauce. Be careful not to cook it for too long as the oil in the peanut butter might separate and create too much oil in the sauce.
- 13
Right before removing from the heat, sprinkle ½ tsp sesame seeds and 1 tbsp chopped coriander leaves on the chicken. It’s ready to serve now!