Chicken, tomato and peanut curry recipe

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Chicken tomato and peanut curry HERO
  • Rating: 3 stars
  • Cost per serving: £1.71
  • 10 mins to prepare and 40 mins to cook Takes: 10 mins to prepare and 40 mins to cook
  • 4 Serves: 4
  • Freezable

Heat 1 tablespoon of oil in a casserole dish. Add the chicken and cook until lightly browned all over. You may have to do this in batches. Remove the chicken from the pan and set aside. Pour in the remaining oil and cook the onion for 5 minutes until softened. Then add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the cumin and the ground coriander and cook for a minute more and then add the tomatoes. Simmer for 10 minutes, topping up with a little water if needed.

Stir the peanut butter into the sauce until smooth, then return the chicken to the pan and cook for 5-10 minutes more until the meat is cooked through. Scatter over the coriander and peanuts and serve with some plain boiled rice, if you like.

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  • 2 tbsp vegetable oil
  • 1 x 431g pack chicken fillets, cut into chunks
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped root ginger
  • 1 red chilli, deseeded if you like, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 x 400g tin chopped tomatoes
  • 3 tbsp smooth peanut butter
  • handful coriander, chopped
  • salted peanuts, to serve
  • boiled rice, to serve
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1 of you five-a-day Each serving contains
  • Calories 645 32%
  • Sugar 6g 7%
  • Fat 26g 37%
  • Saturates 4.6g 23%
  • Salt 0.5g 8%
of an adult's Reference Intake amount. Find out more
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