Caril de Amendoim com FrangoChicken Peanut Curry

Name: Caril de Amendoim com Frango (Chicken Peanut Curry)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mozambique
Ingredients: 500 g Chicken Breast (cut into chunks); 150 g Onion (finely chopped); 250 g Tomato (finely chopped); 15 g Garlic (crushed); 150 g Peanut Paste; 300 ml Coconut Milk; 250 ml Water; 3 g Chili Powder; 2 g Turmeric Powder; 7 g Salt; 30 ml Vegetable Oil; 20 g Fresh Coriander (finely chopped)

Tender chicken simmered in a tomato and peanut sauce enriched with coconut milk for a rounded, velvety finish. The flavors are warm and savory rather than aggressively hot, making it an easy family-style meal.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

644kcal

Calories

41g

Protein

48g

Fat

20g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Curry

500g
Chicken Breast (cut into chunks)
150g
Onion (finely chopped)
250g
Tomato (finely chopped)
15g
Garlic (crushed)
150g
Peanut Paste
300ml
Coconut Milk
250ml
Water
3g
Chili Powder
2g
Turmeric Powder
7g
Salt
30ml
Vegetable Oil

Finishing

20g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the vegetable oil in a pot over medium heat.
02
Add the onion and cook until soft, then stir in the garlic.
03
Add the chili powder and turmeric powder and cook briefly until fragrant.
04
Add the chicken breast and cook until it loses its raw color.
05
Stir in the tomato and cook until the mixture becomes thick and saucy.
06
Pour in the water and simmer until the chicken breast reaches 74°C (165°F).
07
Whisk in the peanut paste, then add the coconut milk and the salt.
08
Simmer gently until the sauce is smooth and velvety.
09
Scatter over the fresh coriander for finishing, then serve.

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