Creamy Peanut Chicken Curry and Rice

Nutrition per serve

Ingredients

• 300g jasmine rice
• 1head broccoli
• 2clov garlic
• 300g chicken thigh fillets
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 40g peanut butter
• 15ml vegetable oil
• 10ml soy sauce
• 10ml white vinegar
• 10ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the broccoli stem, then cut the head into small florets. Crush or finely chop the garlic. Cut the chicken into 1.5cm-thick strips. Combine half the curry powder and 1 tbs vegetable oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
3. Step 3 — Brown chicken
   Heat a large deep frypan over high heat until hot. Reduce the heat to medium-high and cook the chicken, stirring, for 2-3 mins until browned. Remove the chicken from the pan. Cook the broccoli stem in the same pan over medium-high heat, stirring, for 1-2 mins until softened.
4. Step 4 — Simmer curry
   Stir the garlic, coconut milk, peanut butter, remaining curry powder, 2 tsp soy sauce and 125ml (½ cup) water into the curry and bring to a simmer. Reduce the heat to medium. Add the chicken and broccoli florets and cook, covered, for 7 mins or until the chicken is cooked through and the broccoli is tender.
5. Step 5 — Serve up
   Add 2 tsp white vinegar and 2 tsp sugar to the curry and stir to combine. Remove the pan from the heat. Taste, then season with pepper. Divide the chicken curry and rice among bowls and enjoy!
6. Step 6 — Feed A Crowd
   Chilli lovers, go wild and scatter over chopped fresh chilli or chilli flakes to serve.

Allergens

Sojabohnen, Peanut