Nutty Chicken Curry
by Will ChewCreamy, nutty and amazingly good with naan bread or plain white rice. Oh, did I say this Nutty Chicken Curry is very easy to make?
Nutty Chicken Curry
Rated 3.7 stars by 32 users
Category
Main
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Author
Will Chew
Ingredients
-
1 jar Mak Tok's Satay Chilli Paste
500g Boneless chicken thighs (cubes)
50g Peanuts
400ml Coconut milk
2 teaspoon Salt
5g Coriander (for garnishing)
Directions
Season chicken with 1.5 teaspoon of salt and add 2 tablespoon of Mak Tok’s Satay Chilli Paste to marinate the chicken. Set aside for 5-10mins
Meanwhile, toast the peanuts in a wok or pan on medium-low heat. Make sure to stir it constantly to prevent the peanuts from burning. Once done, remove peanuts and set aside.
In a clean wok, stir fry the chicken for 5mins on high heat.
Lower the heat to medium and add remaining of your Satay Chilli Paste along with the coconut milk. Stir well and allow to cook for another 20mins.
Serve in a bowl and garnish with some coriander. Enjoy this curry with some naan bread.
Recipe Video
Recipe Note
Top tip: just get a toasted peanuts from the supermarket if you want to save time