My oven broke..it’s okay now, but it was a rough week. One thinks one can survive off purely stove cooked meals but…one struggled. We had two dinner parties planned and I had two meals planned that required an oven. Had to figure out a last minute contingency that would be quick, delicious and sound relatively fancy. This is what I came up with: West African Chicken and Peanut Curry (don’t ask me why it is particular to this region of Africa, cos I have no clue.), and yes, I served it twice in a week (shock and horror / what kind of a host…) but it was well received on both occasions.
- 4 chicken breasts (deboned – no skin) – you’ll need one breast per person
- 1 tsp vegetable oil
- medium onion, chopped
- thumb-sized knob of ginger, grated
- 2 cloves of garlic, minced
- red chilli, sliced (save some for decoration as well)
- 15ml curry powder (medium or hot depending on what you like)
- 1 tsp black peppercorns
- 2 1/2 cups chicken stock
- 250g crunchy peanut butter
- pinch of salt
- whole peanuts (to garnish)
- handful of coriander (cilantro) some to serve and some to cook into the curry
- 1 cup basmati rice
- Pour a teaspoon of oil in a heavy base pan and heat over medium-high temperature. Cut each chicken breast in half and season with salt and pepper. Brown the breast pieces on either side in the oil. Remove from the pan and set aside.
- Fry the onions until translucent and then add ginger and garlic and cook for about 2 mins.
- In a bowl, mix the curry powder, pepper corns and chillies together. Grind with the back of a spoon.
- Pour the hot chicken stock in with the onions and then mix in the curry powder combo. Bring it all to the boil for about 15 mins.
- Add the chicken pieces in and boil for a further 15 mins. Add a pinch of the chopped coriander and let it wilt down.
- Spoon in the peanut butter and mix until fully incorporated, if the sauce is too runny you can let it simmer until it reduces to your preferred consistency. I like it to be creamy rather that liquid.
- Serve with the cooked basmati rice, and garnish with coriander, chillies and peanuts.
I hope you love this one! It is just so perfect for cold weather and goes gorgeously with red wine. (but then again, as I have said before, what doesn’t)
This recipe does not call for veggies, but if you want to make it a little more wholesome you could add sweet potato, butternut or carrots to the mix =]
Bye for now!