Chicken is slowly cooked in a rich sauce flavoured with capsicum, onion, cumin, garlic, peanuts and a touch of chilli for some kick.
The flavor result of this recipe was great but I couldn't give it more stars because as is, it needs alterations! I used 3 fresh birds eye chilies (I like some heat) instead of dried flakes. I also used low sodium chicken stock and soy sauce since it's lets me have more control over how much salt is added. For those who said this was too salty, maybe this change would help! In the future I will change the following things: chicken thighs instead of breasts--the breasts fell apart but were dry, adding the bell peppers later as mine all disintegrated (maybe I julienned them too fine?) and I would use a bit more lime juice. We ate ours over egg noodles since we had rice the night before, it was so good! Will make again with modifications - 11 Jun 2012
Very tasty, but a little salty, next time I will use 1/2 ketsup manis rather than straight light soy sauce. I also added 100ml of light coconut milk to it at the end of cooking which tamed down the salt a tad. It was delicious with jasmine rice. I am not usually a fan of breast chicken as it is sometimes tough, but this just fell apart, the kids loved it too - 11 Aug 2010
Altered ingredient amounts. Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce. I thought it was very good and was not put off by the scent or colour. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again. - 29 Sep 2008