- Roasted Peanuts1/2 CupsRoasted groundnuts
- Chicken Breast or Fillets300 GramsSoft boneless chicken cut into bite sizes. You can also use chicken thighs or drumsticks
- Coconut Milk2 1/2 CupsStore bought or make it yourself by blending the white part of coconut to a pulp and straining the liquid from the pulp
- Onion1 Large or 1 1/2 Medium Pieces
- Garlic3 Cloves
- Fresh Ginger1/2 ThumbsizeAbout 2 teaspoons if you mince
- Tomato Paste1 Teaspoons
- Juice of 1/2 LimeOr 1 tablespoon of lime juice. You can substitute with 1 tablespoon of lemon juice or white vinegar
- Curry Powder1/4 Teaspoons
- Rosemary1/2 Teaspoons
- Ground Cumin1/4 Teaspoons
- Ground Coriander1/2 Teaspoons
- SaltTo Taste
- Paprika1 1/2 TeaspoonsOr to taste. You can substitute with any ground pepper
- Vegetable Oil3 to 4 Tablespoons
This delicious and flavourful peanut sauce pairs wonderfully with rice or pasta. You can also use the sauce as a dip for skewered meat / kebabs or flatbreads.
Step 1. Put the peanuts in a food processor or blender and blend to a smooth powder form. Don’t over process so it doesn’t turn to peanut butter, although that won’t be a bad thing.
Step 2. Put the coconut milk in a blender, add the powdery peanuts and blend until smooth and combined, Set aside.
Step 3. Blend the onions, garlic and ginger together to a smooth paste.
Step 4. Wash and season the chicken with salt, white pepper, paprika and garlic powder. You can let it marinate for a few minutes if you have time.
Step 5. Add a few tablespoons of oil to a pot, fry the chicken until cooked. This should only take a few minutes. Don’t over fry the chicken so it doesn’t dry out. Remove the chicken from the pot, set aside.
***If using chicken thighs or drumsticks, just sear them until they have browned.
Step 6. Add the onion, ginger and garlic paste to the same pot, fry until the paste has lightly browned. Supplement with a little oil if there isn’t enough or use your coconut milk blend if necessary.
Step 7. Add in salt to taste and all the spices; curry powder, ground cumin, ground coriander, rosemary and paprika. Stir, cook for about 30 seconds, then add in the lime juice or vinegar and let that cook for about a minute.
Step 8. Put the chicken back in, toss it around for a few seconds then add the tomato paste. Stir and cook for about 30 seconds then add in the blended coconut milk and peanut mixture.
Step 9. Stir, taste for salt and adjust taste if necessary and on medium heat, cook the sauce for about 5 minutes then increase to high heat and let the sauce cook until it visibly reduces and thickens to your liking.
Once it thickens, switch off the burner, let it sit there for about 2 to 3 minutes before serving.
Done. Your delicious peanut chicken sauce is ready.