INGREDIENTS: - 1/2 cup chopped unsalted roasted peanuts - 1 teaspoon sea salt - 2 teaspoons mild curry powder - 600g chicken tenderloins - 2 tablespoons peanut oil - 1 medium brown onion, finely chopped - 1 garlic clove, crushed - 1/3 cup smooth peanut butter - 270ml lite coconut milk - 1 tablespoon kecap manis - 2 teaspoons brown sugar - 1 tablespoons lime juice - steamed rice and asian greens, to serve INSTRUCTIONS: Process nuts, salt and curry powder together until mixture resembles fine breadcrumbs. Press chicken in peanut mixture. Heat half the oil in a frying pan over medium-low heat. Cook chicken, in 2 batches, for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add peanut butter, coconut milk, kecap manis, sugar and lime juice. Stir until smooth. Cook, stirring occasionally , for 5 minutes or until mixture just simmers. Serve chicken with peanut butter mixture, rice and greens. (Source: Australia's Super Food Ideas October 2010)
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