Peanut butter chicken curry

Peanut butter chicken curry

Serves 2

 300g Chicken Breast, cubed (s) (ff)

 ¼ tsp Crushed chilli flakes

 ½ tsp Madras curry powder

 1 Onion, finely chopped (s) (sff)

 1 tsp lemon juice (ss) (sff)

 1 tsp Turmeric

 1 tbsp. Sweetener

 2 level tbsp. Peanut butter (9syn/2=4.5 syns per person)

 2 tbsp. Skimmed milk

 2 tbsp. Dark soy sauce

 250ml Passata (s) (sff)

 Ground black pepper

for rice

50g Frozen peas (ff)

100g Long grain rice (ff)

In a pan, sprayed with frylight, cook the chicken until the meat goes white, remove & set aside.

 Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through.

While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a pinch of salt, cook until the water has been absorbed, remove from the heat, tip into a sieve & run under a hot tap. Place the sieve on top of the saucepan, add the peas, cover with a lid & return to the cooker & on a low light allow to steam for a few minutes. Plate up.