Ingredients
- ( 2.5 medium) Skinless Chicken Thigh
- ( 1 medium) Brown Onion
- ( 2 cloves) Garlic
- ( 1 medium) Carrot
- ( 1 tsp) Black Pepper
- ( 2 tsp) Iodised Table Salt
- ( 3 tbsp) Peanut Butter, no added salt
- ( 1 can) Canned Tomatoes
- ( 5 tsp) Ginger
- ( 1 tsp) Garam Masala
- ( 1 tsp) Ground Chilli
- ( 0.75 cup) Basmati Rice
- ( 1 tbsp) Vegetable Oil
Did you know?
This is an easy one pot meal. You could swap the chicken for beef or pork.West African Groundut Stew
Serves 4Time 45 minsAfro-American comfort food
Fat - total
7g
10%
Fat - saturated
5g
19%
Salt
286mg
12%
Protein
29g
59%
Carbs
40g
13%
Sugar
7g
8%
Energy
2079kJ
24%
Fibre
6g
20%
% based on an adult’s recommended daily intake
Ingredients
- ( 2.5 medium) Skinless Chicken Thigh
- ( 1 medium) Brown Onion
- ( 2 cloves) Garlic
- ( 1 medium) Carrot
- ( 1 tsp) Black Pepper
- ( 2 tsp) Iodised Table Salt
- ( 3 tbsp) Peanut Butter, no added salt
- ( 1 can) Canned Tomatoes
- ( 5 tsp) Ginger
- ( 1 tsp) Garam Masala
- ( 1 tsp) Ground Chilli
- ( 0.75 cup) Basmati Rice
- ( 1 tbsp) Vegetable Oil
Method
- In a large pot add the oil, diced onion, sliced garlic and grated or diced ginger and cook for 5-8 minutes.
- Add curry powder and chilli powder and stir through and then the diced chicken thighs. Cook for a further 2-3 minutes on high to give the chicken some colour.
- Add the canned tomatoes, peanut butter and enough water to cover the chicken and cook on high for 15-20 minutes before adding the sliced carrot and cooking for a further 5 minutes.
- Serve with rice cooked as per packet instructions.
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