Coconut Peanut Chicken Curry

This curry is quite magical.

There's just nothing to not like about it - it's creamy, spicy, a little bit crunchy and just oh so delicious!

I honestly think I could eat this everyday and never get bored of it.

And it's so easy! No unusual ingredients or complicated curry pastes but still all of the flavour to transport you to a tropical beach somewhere.

Notes

If you don't have powdered peanut butter, simply add in more normal peanut butter but just be aware this will change the calories and macros.

Make this recipe vegan by using potatoes/butternut and/or chickpeas instead of chicken,

If you're allergic to nuts (I'm so sorry) you can leave out the peanut butter.

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Ingredients

• 500g diced chicken breast

• 100g onion or shallots, finely chopped

• 12ml peanut oil or oil of choice

• 40g peanut butter

• 20g powdered peanut butter (I use PBFit)

• 1 can light coconut milk

• 1 red pepper

• 2-4 chillies depending on how spicy you want it

• 5-6 cloves garlic, crushed

• 1 tsp turmeric

• 1 tsp chilli powder

• 1 lime, juiced

• Salt to taste

• To serve: rice, coriander, peanuts (optional)

Method

1. Mix the chicken breast, lime juice, turmeric, chilli powder and salt in a bowl. Leave to marinate for an hour or so.

2. When ready to cook, heat the oil in a large skillet or wok and add the chicken.

3. Cook on a high heat until the chicken starts to brown then add in the onions, chillies and garlic.

4. Allow them to soften and become aromatic and then add in the red pepper. Cook for another minute or two.

5. Pour in the coconut milk, peanut butter powder and peanut butter.

6. Stir until combined thoroughly and leave to simmer for another 10 minutes or so, until the chicken is tender and the sauce is nice and creamy and thick.

7. Serve with rice and top with chopped peanuts and coriander if desired.

Serves 5:

Macros per serve (without rice and toppings): 298 calories, 15g fat, 11g carbs, 29g protein.