Chicken in Creamy Peanut Sauce
with coriander and rice
This peanut chicken dish is super quick to put together. Easy creaminess comes from the peanut butter while the accompanying fresh tomato, cucumber and onion salsa cuts through the richness for a balanced and tasty meal.
Tags:
Under 650 calories
•Quick
Allergens:
Peanut
•Milk
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
½ unit(s)
Cucumber
1 sachet(s)
Peanut Butter
(Contains Peanut)
75 grams
Yoghurt
(Contains Milk)
5 grams
Coriander
1 unit(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
2 sachet(s)
North Indian Style Spice Mix
150 grams
Rice
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)588 kcal
Energy (kJ)2461 kJ
Fat13.6 g
of which saturates2.9 g
Carbohydrate74.9 g
of which sugars9.5 g
Dietary Fiber0 g
Protein42.4 g
Cholesterol0 mg
Salt0.36 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot
•Lid
Instructions
1
- Boil a large pot of salted water for the rice.
- Once boiling, add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and half the chopped onion to the pan with a pinch of salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Fry until chicken is golden brown on the outside, 6-8 mins.
3
- Add the North Indian style spice mix to the pan and fry for 1 min.
- Spoon in the peanut butter and 100ml water (double for 4p).
- Mix well and cover. Allow to simmer for 4-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Remove the pan from the heat and stir in the yoghurt. Season to taste with salt and pepper.
4
- Trim half the cucumber (double for 4p) then quarter lengthways. Chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Quarter the lime.
- Cut the tomato into 2cm chunks.
5
- To a medium bowl add the cucumber, tomato and remaining chopped onion.
- Season to taste with salt, pepper and lime juice.
- Stir to combine.
6
- Serve the chicken with the salad and rice.
- Top with chopped coriander and any remaining lime wedges.