Creamy Peanut Chilli Chicken

This entry is filed under Christmas Recipes.


The all time favorite dish in our family. A hot, spicy, creamy curry that’s simply divine. Serve it with the clean, sharp, taste of Asian slaw and you’ve got a taste to die for!

Serving Size: 2 generous portions
Preparation & Cooking Time: 30 minutes
Effort Level: Easy
Shelf Life: 2 days in fridge.  3 months in freezer

2 x 200g chicken breasts
1 tbsp sunflower oil
2-4 red bird eye chillies
4 fat cloves garlic
4 heaped tbsp Maggi powdered coconut milk
2 tbsp smooth peanut butter
3 spring onions
2 tbsp fish sauce
1 lime
2 tsp ketjap manis
1 tbsp sweet chilli dipping sauce
Asian Slaw:
100g cabbage
100g carrot
handful coriander leaves
2 tbsp rice vinegar
1 tsp Squid Brand fish sauce
1 garlic clove
10g fresh ginger
1½ tbsp caster sugar
½ lime

Medium saucepan
Chopping board and sharp knife
Wooden spoon, tablespoon and teaspoon
Fine microplane
Small whisk or fork
Small bowl
Salad bowl
Pestle & Mortar (optional)

Here’s What You Do:
Peel and grate the carrot, finely shred the cabbage and coriander leaves and tip into the bowl. Finely slice the spring onions (reserve the green part for later) and add the white part to the bowl.

Rub the ginger and garlic through a microplane into a small bowl.  Add the juice of half a lime, 2 tbsp rice vinegar, 1 tsp fish sauce, and 1½ tbsp caster sugar.  Mix well to dissolve the sugar then pour over the vegetables.

Next, boil the kettle, then finely chop 4 cloves garlic and 2-4 chillies depending on how hot you like your curry – (deseed first unless you like it really hot) and tip into the saucepan. Add 1 tbsp sunflower oil and place on a high heat until they start sizzling.

Now add 350ml boiling water, 4 heaped tbsp Maggi coconut milk, 2 tbsp smooth peanut butter and whisk until smooth. Next, add the lime juice, fish sauce, sweet chilli dipping sauce and ketjap manis and reduce to a low heat and leave to simmer.

Next, flatten the chicken breasts to even thickness of 1cm with the heel of your hand to.  Cut into long thin strips approximately 1½ cm-wide.

Increase to a medium heat. Add the chicken strips to the bubbling sauce and cook for 3½ minutes then add the reserved green spring onion and cook for another 30 seconds then  take off the heat.

Serve with rice and Asian slaw.

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