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.
Diced Chicken Breast
North Indian Style Spice Mix
Not included in your delivery
- 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.
- 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.
- 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.
- 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.
- To a medium bowl add the cucumber, tomato and remaining chopped onion.
- Season to taste with salt, pepper and lime juice.
- Stir to combine.
- Serve the chicken with the salad and rice.
- Top with chopped coriander and any remaining lime wedges.