Peanut Butter Chicken Curry and Aubergine, Peanut & Potatoes Curry

 

Yes peanut butter curry, and it's a rather super winter warmer, so when in the co-op and there's chicken thighs on what we call 'the second hand shelf'' pick them up and astound the family with this fab dish.

So make your spice blend, tablespoons of cumin, garam marsala, turmeric, paprica, cayenne (to taste), salt, mix and spread half the mix over your chicken pieces. Leave for a while if you like.

Then fry to brown the chicken, remove and add an onion, fry till coloured, add grated ginger and garlic, add the spices, stir for a minute, then add chicken stock, two tablespoons of tomato sauce, then about half a jar of peanut butter. Add the chicken and simmer for about half an hour. Chop some peppers into dices and add, also some dry roasted peanuts and simmer until the veg is cooked, maybe another half an hour and then serve.

I made an aubergine, peanut and potato curry to go with this, which contrasted the sweetness of the chicken curry with a hotter and different taste.

So in a little oil fry cumin seeds till they start to pop, chop up half a cup of roast peanuts and add, chop up an onion and add and fry till they colour, dice a couple of potatoes and an aubergine and add, stir around for a few minutes, make a spice blend of cumin, garam marsala, turmeric, cayenne, salt and sugar. Add the spices and stir around for a minute then add a tin of chopped tomatoes and a little water to cover, simmer till the veg is cooked and serve.