I know, I know, I know! Before you say it – I know. This is Cakeyboi, you have come to the right blog. This is just a slight deviation from the normal sugary treat-fest I bring you!
I make this chicken curry a lot and have passed the recipe on to many friends. And they keep saying I should write about it.
So, nothing ventured, nothing gained, this is a bona fide Cakeyboi non-baking savoury recipe. It is very loosely inspired by a curry recipe I saw on the Rachael Ray show once, when we used to get that programme in the UK. I just googled the original recipe now and to be fair, there is very little similarity. Mine is much easier and uses a lot less ingredients.
It is so easy to make, less than 30 minutes if you are in a rush. More if you want to let it simmer whilst you do other things. It is sweet, with mango chutney, peanut butter, coconut and mild curry powder going on.
I use chopped up chicken breasts and add an onion and a couple of bell peppers to the mix. To serve I make some rice and buy a store-bought naan bread to serve on the side. You can make it as saucy as you like, to use the naan for mopping up the sauce. Or you can make it a thick gooey curry. Totally up to you. Here is how I make it:
2 tablespoons vegetable oil
2 large chicken breasts, cubed (approx. 400 grams)
1 large white onion
2 large bell peppers
90 grams smooth peanut butter
90 grams mango chutney
8 grams mild curry powder
15 grams desiccated coconut
Water from a recently boiled kettle
150 grams rice
Loosely adapted from Rachael Ray
Chop the onion in half and slice thinly. Slice the peppers into long thin strips.
Heat the oil in a large frying pan/skillet and fry the onions until translucent. Add the peppers and continue to fry and stir for a couple of minutes before adding the cubed chicken. Add a little more oil if the mix is dry.
When the chicken is lightly browned, add the peanut butter and stir through so it melts a little. Next, add the mango chutney and stir this through.
Add the curry powder and stir this in, then add water from the kettle covering the mix. It will sizzle and bubble. Add the coconut and stir this through. Continue to let the curry boil and the water reduce. The sauce will become thicker.
In the meantime, prepare the rice. Add more water to the curry if it’s is getting too dry.
Remember, you can make it as saucy or thick as you like.
When the rice is ready, so is the curry. Plate the rice and spoon the curry on top. (Garnish with a little parsley - if you want to!)
It really is that easy. It is nutty, sweet and is one of my own favourite recipes.
And a wee tip, a friend who makes it told me, is if you make it with chunky PB it adds a touch of crunch too!
There we go, my first (and last?!) foray into a proper savoury dish. Enjoy...