Chicken Peanut Curry or Addicted to Peanut Butter

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I love peanut butter. I like it on sandwiches with or without jam, in cookies and in savoury dishes like satay and this Chicken Peanut Curry. The funny thing is that I remember the first time I tried it I didn't like it at all. You see, in Germany, it isn't as popular as in America and many people probably won't have heard of a PB&J Sandwich. So when I bought a jar some time in my teens I didn't enjoy it. I didn't mind the taste but hated the way it made your tongue stick to the roof of your mouth. Well, I have definitely been converted since.

The best peanut butter I have ever had is the freshly ground honey roast peanut butter from Whole Foods Market in America. I always by some when I'm there and bring it back, but as I don't get to go to the States regularly, I usually have a large jar of organic Suma Unsalted Chunky Peanut Butter in my cupboard, which is just that, chunky ground peanuts without any other additives.

I find peanut butter and peanuts quite addictive and can never just eat a handful or just one sandwich, which is bad and I have as a result been known to continue eating until I feel slightly unwell, which is not good and I'm ashamed to admit. What's the thing you can't stop eating?



Chicken Peanut Curry (serves 2)

1 large chicken breast fillet, diced
1/2 onion, chopped
1/2 red pepper, chopped
1 clove of garlic, minced
1 tbsp red curry paste, heaped (this time I used Korma paste)
2 tbsp chunky or smooth peanut butter
3/4 can of coconut milk
1 tsp ginger syrup (optional)
1 tbsp soy sauce or nam pla
salt, to taste
pepper, to taste

Heat a little vegetable oil in a frying pan and fry the onion and chicken until the chicken is sealed on the outside.

Add the pepper and the garlic and fry for another minute or so.

Add the rest of the ingredients and stir until everything is well combined.

Bring to a simmer and cook until your chicken is cooked through.

Serve with Jasmin rice.