Mains Recipes Uncategorized

Creamy Chick’n Peanut Butter Curry

Peanut butter is made for curries, and toast, and eating straight out of the jar

This beautiful, creamy Peanut Butter Chick’n Curry serves four and can be easily stored in the freezer for another day in the week when you just simply dont have the time to cook.

We recommend making your rice fresh when you are ready to eat the curry. It will taste lovely freshly made and reduces the risk of bacteria forming in the rice. If you do decide to cook and freeze the rice please read these safety tips.

Creamy Chick'n Peanut Butter Curry

Creamy Chick’n Peanut Butter Curry Peanut butter is made for curries, and toast, and eating straight out of the jar This beautiful, creamy Peanut Butter Chick’n Curry serves four and can be easily stored in the freezer for another day in the week when you just simply dont have the time to cook. We recommend... Print This
Serves: 4 Prep Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Packet of Vegan Quorn Chick'n 280g
  • 1 Onion
  • 1 Pepper
  • 1 Green Chilli
  • 1 Clove of Garlic (minced)
  • 1 Tsp Fresh Ginger (chopped up or minced)
  • 100g Peanut Butter
  • 2 Tsp Garam Masala
  • A handful of fresh Coriander (If you are not a fan of Coriander, feel free to leave this out).
  • 400g Tin of Chopped Tomatoes
  • 400g Tin of Coconut Milk
  • Basmati Rice for four
  • Oil for frying

Instructions

  • Dice the onion, red pepper and green chilli.
  • Pour a drop of oil into the frying pan and place on a medium heat.
  • Fry the onions for two minutes before adding the red pepper.
  • Cook for a few minutes or until the red pepper is slightly soft but still holding its shape and add the garlic, chilli & ginger. Mix well.
  • Add the frozen vegan ‘chick’n pieces and stir. Cook for about three to four minutes 
  • Add the garam masala and mix until evenly dispersed.
  • Pour in the peanut butter and mix. The mix will seem dry but we are about to add the liquid 
  • Add the chopped tomatoes followed by the coconut milk and mix until the sauce turns a brown colour.
  • Simmer on a low heat for 20 – 30 minutes stirring occasionally. This will reduce the liquid to reach a thicker consistency.
  • Evenly spread the mixture into your four tupperware dishes and place into the freezer.
  • When you are ready, thaw out the curry & stir before heating thoroughly.
  • Best served with basmati rice.

 

 

Notes

We recommend cooking your rice from fresh, however, if you do decide to freeze, here is a link to some safety tips to help avoid the nasty bacteria commonly found in rice. https://www.lovefoodhatewaste.com/article/how-safely-freeze-and-defrost-rice --- With all of our recipes, we try to use readily available ingredients available at shops and supermarkets across the UK.

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