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Black Cat Peanut Butter Chicken Curry

Black Cat Peanut Butter Chicken Curry

Recipe by Jay Miller
Serves 6-8
Preparation Time: 10 minutes
Cooking Time 1 hour and 30 minutes
for the marinade
1 kg Boneless Chicken Thighs
2 tsp Chilli Powder
1 Lemon, Juiced
1 T Fresh Ginger
1 T Fresh Garlic 
1 tsp Ground Coriander 
1 tsp Ground Cumin 
Half Cup Plain yoghurt of your choice
peanut butter chicken sauce
2 T Ghee
1 onion, chopped 
1 Tbsp. garlic and ginger paste
3 cloves, whole
2 green cardamom pods
1 T chilli powder 
1 tsp ground cumin
1 tsp ground cloves
1 tsp ground cardamon
1 tin chopped tomatoes 
2 T tomato Paste 
1 T fenugreek leaves, dried (optional)
½ cup Black Cat Peanut Butter Smooth
half cup Heavy Cream
to serve
½ cup roasted peanuts for garnish
1 handful fresh Coriander for garnish
tomato sambal
pickled red onions
cucumber raita
garlic naan bread
Begin by marinating your chicken. Place all the ingredients into a bowl. Mix together until all the chicken thighs are coated with the marinade. Cover with cling film and allow to marinade for at least an hour. Once marinated, grill chicken thighs on a griddle pan set on high heat until charred for about 3 minutes on each side. Set aside.

To make the peanut butter chicken sauce, place ghee into a heavy based pan on medium to high heat. Add onions and sauté until golden brown. Add garlic and ginger and stir for two minutes. Next, add all of the whole spices and continue to stir until toasted. Next add the ground spices and stir until toasted. Add the tomato paste and tinned tomatoes and stir. Cook until the sauce is reduced and thickened. Add a splash of water if you find that it is too thick. Add the Black Cat peanut butter and stir until incorporated. Lastly, add in the cream and stir in along with the grilled chicken thighs and allow to simmer for another 10 minutes or until the sauce is thick and creamy.

Sprinkle over the fenugreek leaves and garnish with toasted peanuts and fresh coriander and serve hot with sambals and garlic naan bread.

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