African chicken and peanut curry
This African-inspired chicken and peanut curry is full of warming spices like chilli, ginger, cumin and coriander to create a hearty winter meal the whole family will love
Ingredients
- 1 tbsp olive oil
- 8 chicken drumsticks
- 2 onions, thinly sliced
- 2 cloves garlic, crushed
- 4 cm piece fresh ginger, grated
- 1 fresh long red chilli, finely chopped, plus extra slices to serve
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1/2 cup smooth peanut butter
- 2 cups chicken stock
- 400 g can diced tomatoes
- 2 potatoes, peeled, cut into 1cm wedges
- 1 tbsp soy sauce
- 2 bay leaves
- broccolini, trimmed
- 2 tbsp lemon juice, plus extra wedges to serve
- 1/4 cup loosely packed coriander leaves
- rice or naan bread to serve
Steps
- In a large heavy-based saucepan, heat oil on high. Brown chicken for 4-5 minutes, turning on all sides. Remove from pan.
- Reduce heat to medium. Add onion and sauté for 4-5 minutes until tender. Add garlic, ginger and chilli, then sauté for 1-2 minutes. Stir in spices, then cook for 1-2 minutes, stirring until fragrant. Mix in peanut butter, then gradually stir in stock until smooth and combined.
- Return chicken to pan with tomatoes, potatoes, soy sauce and bay leaves, bringing to a simmer. Reduce heat to low. Cook, covered, for 35-40 minutes, stirring often, until chicken is tender. Add in broccolini, then cook, covered, for 2 minutes.
- Stir lemon juice through and season to taste. To serve, sprinkle curry with coriander and accompany with extra lemon wedges and rice.
