A mild coconut milk and peanut butter chicken curry that's creamy, rich and oh-so-comforting!
- 2 tbsp canola oil
- 2 onions, thinly sliced
- 4 garlic cloves, chopped
- 1 tbsp grated ginger
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 kg chicken thigh fillets, cut into 5-cm pieces
- 40 g (½ cup) smooth peanut butter
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- ½ tsp sugar
- salt, to season
- coriander leaves, lemon wedges, ground salted peanuts and steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oil in a heavy–based saucepan over medium heat. Add the onions, garlic and ginger and cook, stirring regularly for about 5 minutes or until very fragrant and starting to brown. Add the ground spices and chilli and stir well to combine well.
- Add the chicken and stir to coat. Add the peanut butter, tomatoes, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally for 15-20 minutes or until the chicken is very tender. If the sauce thickens a bit too much you can add a little water.
- Taste and adjust the seasoning as required. Scatter with coriander and serve with lemon wedges, a sprinkling of ground peanuts and steamed rice if you like. The curry is better if left to cool and then reheated, but it can be eaten straight away as well.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.