Peanut Butter Chicken
Recipe by Justine Schofield
Serves 4 | 
Prep 10 min | 
Cook 40 min
Ingredients
- 1 tbsp peanut or vegetable oil
- 8 chicken thighs (about 2kg), ideally bone in, skin removed
- 1 onion, sliced
- 2cm piece of ginger, grated
- 1 garlic clove, chopped
- 1 tsp ground turmeric
- 210g (¾ cup) chunky peanut butter
- 2 tbsp honey
- 3 tbsp AYAM™ Light Soy Sauce
- 500ml (2 cups) chicken stock
- 270ml AYAM™ Coconut Milk
- 1 red capsicum, deseeded and cut into 2 pieces
- Zest and juice of 1 lime
- Salt and pepper
To garnish
- Red chillies, chopped
- Peanuts, toasted and chopped
- 1 marku lime leaf, finely sliced
Method
- Heat oil in a large sautee pan over medium-high heat.
- Add the chicken and cook for 2 minutes on each side until golden brown. Remove from pan and set aside.
- Add the onion to the pan and fry for 5 minutes until softened and golden, then stir in the ginger, garlic, turmeric, peanut butter, honey, light soy sauce and 500ml chicken stock.
- Return the chicken to the pan and turn to coat in the onion and peanut butter mixture. Season with salt and pepper.
- Bring to a boil, then turn the heat down to low. Cover with the lid and gently simmer for 30 minutes until the chicken is cooked through and the sauce is thick.
- Add the coconut milk and capsicum. Simmer for a further 10 minutes then add lime zest and juice.
- Serve the peanut butter chicken with chilli, peanuts and makrut lime leaf scattered over the top.
