Peanut Curry

 

Peanut Curry

Serves 2

150g Pre-cooked chicken 
1 Onion 
1 chilli, deseeded & finely chopped 
1 Pepper, finely chopped 
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp sweetener
2 Garlic cloves 
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
2cm piece of ginger, grated
200mL hot water
400g chopped tomatoes 
Handful of coriander

In a frying pan sprayed with Fry Light, cook the chicken until browned, remove and set aside.
Spray the frying pan again with fry Light, cook onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes then add the chicken, tomatoes & sweetener, cook for 10 mins. Place the stockpot on top of the cooking food and allow to infuse.
Add the peanut butter and the 200mL of water mix well & cook on a medium heat until the chicken is hot, and the sauce has thickened, sprinkle the coriander over the food.
Serve with rice & side salad.