Tuesday, April 24, 2012

Crunchy Nutty Chicken Casserole

This delicious casserole is quick and easy to prepare, takes only 30 minutes from scratch and its flavours are a cross between a curry and a satay sauce. The crunch comes from using crunchy peanut butter. It can be made with or without dairy and the chicken can be replaced with vegetables and chickpeas on meat free monday.

Crunchy Nutty Chicken Casserole
Serves 4

1 chilli
15ml ginger grated
2 cloves garlic, crushed
30g fresh coriander
10ml water

10ml oil for frying
4 chicken breast, cubed
1 onion chopped
5-10ml ground cumin
75 - 100ml crunchy peanut butter
250ml Greek yoghurt or 250ml coconut milk (I used coconut milk)
50 ml chicken stock
salt and pepper
coriander chopped for garnish

Place the paste ingredients into a food processor and blend to a paste.
Brown the chicken pieces in a little oil.
Remove from the pan and fry the onions until soft then add the cumin and the paste, cook for 1 minute.
Return the chicken to the pan and add the yoghurt or coconut milk, peanut butter and stock, cover with a lid and reduce the heat.
Simmer for 7 minutes until the chicken is cooked through, season and garnish with coriander.
Serve with basmati rice.

Optional: Add 30 - 50 ml chopped cashews.

Picture and recipe copyright by Tamsyn Wells

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