Hands up if you lurve peanut butter?
My son would quite possible leap out of his chair in response to that question! He is a peanut butter fiend, but then all of us are. It’s a yummy, easy, sugar free alternative to curds and jams, can be bought ready-to-eat with no added sugar, and is creamy and delicious.
We are very much a butter and peanut butter household. The butter just makes it that much creamier and more tasty, don’t you think?
But this recipe is not about how we eat our toast. This is about how to take the creamy yumminess of peanut butter and make it into a delicious, steaming hot, beautifully coloured curry.
I know, I know, peanut butter and curry don’t exactly sound like a match made in heaven. But trust me, they are. I think this recipe has nudged out our butter chicken curry recipe as my favourite choice for curry night. It’s utterly delicious, intensely creamy, and full of healthy protein, vegetables and fats.
Turns out, combining my two-year-old’s four favourite foods – peanut butter, coconut, sweet potato and greens – was a very very good idea.
Why don’t you make it and find out for yourself? 😉
Creamy, mild and delicious. This curry is cheap, easy and quick to prepare, perfect for a weeknight dinner. It might not sound like your usual match-made-in-heaven-flavour-combination, but trust me, it's amazing!
- 1 tbsp coconut oil
- 6-8 chicken thighs (or a mix of thighs and drumsticks)
- 1 large sweet potato or 2 small ones, cubed
- 2 garlic cloves, minced
- 2 tsp ground ginger
- 2 tsp garam masala
- 100 g crunchy no-added-sugar peanut butter
- 400 ml coconut milk
- 3-4 large tomatoes, diced
- handful of frozen spinach, optional
- 1/2 pack fresh coriander, roughly chopped
- cooked quinoa or cooked brown rice, to serve
Melt the oil or butter in a large frying pan or stockpot and brown the chicken in it for 5-7 mins until golden on the outside. Add the sweet potato pieces, garlic and spices and fry for another 3-4 mins to slightly soften the potato.
Add the peanut butter, coconut milk and tomatoes and bring to the boil. Cover and simmer the dish for 30-45 mins, until the chicken is cooked through and the sauce reduced slightly. Add the frozen spinach for the last 5 mins of cooking time.
Serve topped with fresh coriander alongside cooked quinoa, rice or naan bread.