Serves 2
Ingredients
1 Onion, finely chopped (s)
1 Chilli, finely chopped & de-seeded (s)
1 pack of skinless chicken thighs, cut into chunks (p)
1Tbs Cumin
1Tbs Coriander
1Tbs Turmeric
1Tbsp. Hot Madras curry
1Tbsp. Tomato puree (s)
1Tbsp. sweetener
2 Garlic cloves (s)
2Tbsp. Peanut butter, (smooth or crunchy) (9syns/2=4.5 syns per person)
100g Long grain rice
200ml Vegetable stock
400g Chopped Tomatoes (s)
S & P
Method
In a large frying pan, sprayed with frylight, cook the chicken until the meat is white, add the onion, chilli & garlic, cook for 5 mins, add the spices & mix well.
Add the tomatoes, sweetener, stock & tomato puree, mix and season. Add the peanut butter. Bring to the boil, then reduce the heat to a simmer, cook for 20 mins & the sauce has thickened.
In a saucepan cook the rice as per the packet instructions, drain in a calendar, cover & place back on the saucepan & allow to steam, then plate up.
