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    Chicken

    Peanut butter chicken

    4 servings

    portionen

    50 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    2tbsp olive oil

    8 skinless boneless chicken thighs, cut into chunks

    1 onion, finely chopped

    3 shallots diced

    2tsp fresh ginger, grated

    2tbsp garam masala

    100g smooth peanut butter

    400ml coconut milk

    400g can chopped tomatoes

    coriander , ½ roughly chopped, ½ leaves picked

    rice to serve

    Anweisungen

    Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the shallots and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

    Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

    Serve with the remaining coriander, roasted peanuts and rice, if you like.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    572

    Gesamtfett

    43 g

    Gesättigtes Fett

    20 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    -

    Natrium

    0.3 mg

    Gesamtkohlenhydrate

    11 g

    Ballaststoffe

    3 g

    Zucker insgesamt

    7 g

    Eiweiß

    33 g

    4 servings

    portionen

    50 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    2tbsp olive oil

    8 skinless boneless chicken thighs, cut into chunks

    1 onion, finely chopped

    3 shallots diced

    2tsp fresh ginger, grated

    2tbsp garam masala

    100g smooth peanut butter

    400ml coconut milk

    400g can chopped tomatoes

    coriander , ½ roughly chopped, ½ leaves picked

    rice to serve

    Anweisungen

    1

    Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the shallots and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

    2

    Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

    3

    Serve with the remaining coriander, roasted peanuts and rice, if you like.