Peanut Butter Chicken Curry
Peanut butter in a curry sounds odd until you taste it. Stirred into a tomato and onion masala it does what cream or ground cashews normally do, making the sauce rich and thick, but with roasted peanut depth and a lot more protein. This one-pot chicken curry uses the spices already in every Pakistani kitchen, cooks in 35 minutes, and is naturally gluten free. Serve with rice or roti for a proper family dinner, or with a salad if you are counting calories.
Per serving without rice (approx.): 480 kcal, 46 g protein, 16 g carbs, 26 g fat.
Ingredients
Directions
- 1
Heat the oil in a heavy pot and fry the onion on medium heat for 8 to 10 minutes until golden.
- 2
Add the ginger-garlic paste and cook for 1 minute, then add the tomatoes, chilli, cumin, coriander, turmeric and salt. Cook until the oil separates, about 5 minutes.
- 3
Add the chicken and stir for 3 to 4 minutes until it is sealed on all sides.
- 4
Whisk the Smooth Soul into the hot water until smooth, pour it in, cover and simmer on low for 15 minutes until the chicken is cooked and the sauce is thick.
- 5
Stir in the garam masala and lemon juice. Loosen with a splash of water if the sauce is too thick.
- 6
Top with coriander, chopped peanuts and green chilli. Serve with rice or roti.
Love & Peanut Smooth Soul
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