Peanut butter doesn't just belong in sandwiches or desserts. This chicken and rice dinner is made with savory peanut butter and tomato sauce, and it's delicious! Make this quick dinner on any day of the week, as it takes less than an hour to prepare.
Ingredients for Peanut Butter Chicken:
Method of preparing the Peanut Butter Chicken:
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Cook the rice according to the packaging directions. Set aside.
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In a large skillet, heat 1 tablespoon of the oil on medium heat. Working in batches, brown up the chicken slices on both sides. Transfer the browned chicken to a bowl. Set aside.
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Into the same skillet, pour the remaining oil and sauté the onions until soft and fragrant - about 5 minutes. Then transfer the sliced chilies and minced garlic to the skillet, mixing until fragrant - around a minute. Afterward, add in the garam masala and ginger, mixing and sauteeing for 1 more minute.
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Drizzle in the coconut milk, peanut butter, and crushed tomatoes, stirring well until the sauce starts simmering. Then return the chicken with its juices and half of the chopped coriander to the skillet. Cook the peanut butter chicken for 25-30 minutes, or until the sauce becomes thick and the chicken is completely coked through.
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Remove the peanut butter chicken from the heat and serve it with cooked rice on the side, topped with the remaining coriander.
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Refrigerate any leftovers in an airtight container for up to 4 days.
Chef's Tip:
If you're not up for the spiciness, instead of omitting that red chili you can swap it with red bell pepper
Source: Bbcgoodfood.com
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