Hot and Spicy Braised Peanut Chicken

    Hot and Spicy Braised Peanut Chicken

    3saves
    6hours15min


    2 people made this

    Spicy for me...

    New South Wales, Australia

    Ingredients
    Serves: 4 

    • 2 medium onions, cut into thin wedges
    • 1 1/2 cups (3 medium) carrots, sliced
    • 1 small red capsicum, cut into bite-size strips
    • 2 kg breast fillet
    • 3/4 cup chicken stock
    • 3 tablespoons creamy peanut butter
    • 1/2 teaspoon finely shredded lime peel
    • 2 tablespoons lime juice
    • 2 tablespoons soy sauce
    • 2 tablespoons quick-cooking tapioca
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons red curry paste
    • 4 cloves garlic, minced
    • 1/2 cup unsweetened coconut milk
    • 1 cup frozen peas
    • hot cooked rice
    • chopped peanuts (optional)
    • coriander leaves, to garnish (optional)

    Directions
    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. In a 3 1/2 or 4 litre slow cooker, place onions, carrot and capsicum. Top with chicken. In a medium bowl, whisk together stock, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste and garlic until smooth. Pour over all in cooker.
    2. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
    3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and coriander. Makes 6 servings.

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