You know what's interesting? I actually can't recall where I got this recipe from. It's one of those dishes that seems to have been passed down through generations, maybe from my grandma or my mum. It was just sitting in my recipe repertoire, waiting for me to give it a try.
And let me tell you, I was pleasantly surprised by how incredibly delicious this curry turned out to be. The secret ingredient? Peanut butter! It adds an extra punch of flavor that takes this curry to a whole new level. Ah, now I remember a few fragments of memories—I originally created this as a vegan curry for an event. Instead of chicken, I used chickpeas and lentils. It's all coming back to me now!
If you're looking to make this curry vegan, simply substitute the chicken with chickpeas and lentils, and swap out the chicken stock for vegetable stock. Trust me, you'll be amazed at how the peanut butter enhances the flavors of this curry. It's a real game-changer!
Ingredients:
(Serve 4)
Chicken Thigh Skinless Boneless Halved, 4
Mushroom Powder, Pinch
White Pepper, Pinch
Sea Salt, Pinch
Coconut Oil, 2 TBSP
Red Onion Finely Sliced, 1
Chicken Stock Homemade, For Deglazing
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1"
Garam Masala Homemade, 1 TBSP + 1 TBSP
Madras Masala Homemade, 1 TBSP + 1 TBSP
Red / Green Chilies Deseeded Finely Sliced, 2
Coconut Milk, 200g
Tomatoes Canned, 200g
Amazin' Graze's Peanut Butter, 50g
Lentils Canned Drained, 200g
Fresh Coriander Coarsely Chopped, A Handful
Unsalted Roasted Peanuts, A Handful
Cauli-Rice Homemade / Basmati Rice, To Serve
Equipment:
Cast Iron Pot / Pot
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "How To Make Madras Masala" page for the recipe.
Please visit my "Cauli-Rice" page for the recipe.
Season the chicken thigh with mushroom powder, pepper and salt, making sure the chicken is well coated.
In a pot over medium heat, add oil.
Once the oil is heated up, sear the chicken until lightly browned on both sides.
Remove from heat and rest on a plate.
In the same pot, add onion.
Season with salt and pepper.
Deglaze with a splash of chicken stock.
Saute until lightly caramelized.
Add in garlic and ginger.
Saute until aromatic.
Add in the garam masala and madras masala, 1 TBSP each.
Saute until well combined.
Deglaze with another splash of the stock.
Add in chili and saute until aromatic.
Followed by coconut milk, tomatoes and Amazin' Graze's Peanut Butter.
Stir to combine well.
Add in the chicken and all its juices.
Give it a stir until well combined.
Bring it up to a simmer and continue cooking for about 5 to 8 mins.
Add in the lentils and stir to combine well.
Lastly, add 1 TBSP each of garam masala and madras masala.
Give it a stir until well combined.
Taste and adjust for seasoning with salt.
Remove from heat and garnish with some peanuts and coriander.
Cover and steep for 10 mins.
Serve immediately with some cauli-rice.
Look how creamy the curry is...
Heavenly...
Chickenlicious...
Ready for the 2nd serving...
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