Adam Shaw: Peanut Butter Chicken Curry

/ Categories Alumni, Recipes, #MadeAtLeiths, #LeithsLoves, #CookWithLeiths / Author:

Adam Shaw: Peanut Butter Chicken Curry

Adam Shaw is a Leiths Diploma alumnus and dad of three young boys. As the founder of At Dad’s Table he specialises in good healthy food to feed the whole family, from pregnant mums to babies, toddlers, teens and beyond. His debut cookbook From How to Grow your Family: From Pregnancy to New Parents - One Meal at a Time came out this year. Follow him on Instagram @at_dads_table.

Ingredients

Serves 4


3-4 chicken breasts, thickly sliced
300g wholegrain basmati rice
1 red onion, diced
4 garlic cloves, peeled and grated
1 thumb of ginger, peeled and grated
1 teaspoon of cumin
1 teaspoon of ground coriander
½ teaspoon of cayenne pepper (optional)
1 x 400g can of chopped tomatoes
1 x 400ml can of coconut milk
2 tablespoons of peanut butter (preferably chunky)
Approx 180g fresh spinach, rinsed
Vegetable oil

Instructions

  1. Cook the sliced chicken breasts in a teaspoon of vegetable oil for 4-5 minutes until browned. Remove from the pan.
  2. Cook the rice per packet instructions
  3. Cook the onion in a teaspoon of vegetable oil for 2-3 minutes then add the garlic, ginger and spices. Cook for a further 2 minutes.
  4. Add the tomatoes to the pan and mix well. In a separate bowl mix the coconut milk together with the peanut butter and then add to the pan.
  5. Bring to the boil, add the chicken back in then simmer for 12-15 minutes to allow the sauce to thicken.
  6. Add the fresh spinach then cook for a further 2 minutes so the spinach wilts then serve alongside the basmati rice

From How to Grow your Family: From Pregnancy to New Parents - One Meal at a Time

https://watkinspublishing.com/books/how-to-grow-your-family-from-pregnancy-to-new-parents-one-meal-at-a-time/

Author: Hilary Armstrong

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