Different Flavor – Food Blog by Richard Harris Soans https://thelittlechefinme.com Thu, 22 Apr 2021 19:34:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 Different Flavor – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 190301631 Peanut Butter Chicken https://thelittlechefinme.com/myrecipe/peanut-butter-chicken/ https://thelittlechefinme.com/myrecipe/peanut-butter-chicken/#respond Thu, 11 Mar 2021 20:46:16 +0000 https://thelittlechefinme.com/myrecipe/creamy-shrimp-pasta-with-corn-and-tomatoes-copy/

Main Description.

I discovered this dish when I was on a diet and I had found this love towards eating peanut butter for breakfast in order to shred some kilograms, I’m sure we all go through this diet process in life after being a too much of a foodie, like they say everything in excess is harmful for our beautiful health.

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Ingredients

  • 500 GMs Chicken Boneless thighs

    2 Tablespoon peanut butter

    1 cup Coconut milk

    1 tablespoon garlic chopped

    1 teaspoon ginger chopped

    2 teaspoon Garam masala

  • 1 green chili chopped

    2 Tablespoon Tomato paste

    1 tablespoon peanuts crushed for garnishing

    Chopped coriander for Garnishing

    Salt to taste

Serves
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Instructions

  • 01

    Heat half of the oil mentioned, in a deep frying pan over a medium heat for up to 5 to 6 mins. Brown the chicken in batches, setting aside once golden browned.

  • 02

    Same pan, add the other half oil and fry the garlic, ginger, chili, Garam masala fry for one more minute.

  • 03

    Stir in the peanut butter, coconut milk and tomato paste and bring it to a simmer. Return the chicken to the pan and chopped coriander cook for 15 mins until the sauce thickens

  • 04

    Serve with remaining coriander and roasted peanuts for garnishing.

Tips
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