Slow-Cooked Peanut Butter Chicken Curry

Source

Recipe here originally
A modern (and definitely easy) take on a curry – warm, sweet, salty and rich, this slow-cooked peanut butter chicken curry is an easy staple and is great for weekly meal prep.
#Grade
Serves: 4
Cost: $
Skill Level: Easy
Time to Make: 20 minutes prep plus 3-4 hours cooktime
#Ingredients for Slow-Cooked Peanut Butter Chicken Curry
4-6 skinless chicken breast fillets
1 large white onion
3 cloves of garlic
Extra virgin olive oil (3-4 tablespoons)
1/2 cup of chicken stock
1 14.5-ounce tin of chopped tomatoes
1 14.5-ounce tin of coconut milk
1 16-ounce jar of crunchy peanut butter
4 teaspoons of curry powder
2 teaspoons of garam masala powder
A pinch of cayenne pepper
A pinch of kosher salt
Freshly ground black pepper (to taste)
4 portions of uncooked Basmati rice.
A handful of chopped coriander (cilantro)
Sesame seeds, to garnish.
#Method
**Step 1**
Begin by slicing your chicken into approximately 5cm long strips and placing into a bowl. Add 2 teaspoons of curry powder along with a generous pinch of sea salt, a few twists of black pepper and then the olive oil. Mix liberally with a spoon, cover with cling film and put it in the fridge to marinate for no less than 20 minutes.
**Step 2**
Slice your onions and dice your garlic. Gently fry in a pan on low-medium heat until they start to soften and the onions turn translucent.
**Step 3**
Add your chicken to the pan and bring the heat up to medium-high. We want to brown the chicken but not cook it through fully.
**Step 4**
Once your chicken starts browning on the edges, transfer the contents of the pan into your slow cooker.
**Step 5**
Combine the chopped tomatoes, peanut butter, chicken stock and coconut milk to the cooker, saving a small amount of the coconut milk and setting aside – we’re going to mix this in with our rice later to help flavour it.
**Step 6**
Add the rest of your curry powder, the garam masala, a pinch of cayenne pepper then some more salt and pepper. Mix everything together and then set your slow cooker to Low, covering with the lid and leaving to cook for 3-4 hours.
Optional: If you want to make pulled chicken, let it cook for another hour or so then use a couple of forks to shred the chicken in the pot.
**Step 7**
20 minutes before your curry is ready to come out of the pot, place four servings (you can use a half a coffee mug to get roughy 1 portion) of Basmati rice into a sieve, then rinse thoroughly with water until the liquid drains clear. Place into a pan with another pinch of salt, and then add some cold water. (You want to get a 1:2 ratio of rice to water, so add double the amount of coffee mugs worth of water than you did rice). Cover with a lid and place on medium heat. It’ll be tempting to take of the lid and poke around at the rice with a spoon, but don’t – rice cooks best when left alone. After 20 minutes, the rice should have absorbed all the water and turned light and fluffy.
**Step 8**
Add the rest of your coconut milk to the rice, along with salt and pepper to taste. If you’re feeling adventurous, chop a handful of coriander and sprinkle some into the rice and mix it in. Otherwise, add the chopped herb to the curry once it’s finished cooking.
**Step 9**
Plate up your rice and use a serving spoon to create a little well in the middle of it, placing a serving of the curry in the well. Finish with black pepper and a sprinkling of sesame seeds. Enjoy!