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“Knocks spots off a take away! Very quick and easy.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely slice one quarter of the chili pepper then put the rest in a food processor with the ginger, garlic, cilantro stalks and one third of the leaves.
  2. Whizz to a rough paste with a splash of water if needed.
  3. Heat the oil in a frying pan then quickly brown the chicken chunks fo 1 minute
  4. Stir in the paste for another minute then add the peanut butter, broth and yogurt.
  5. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and the sauce has thickened.
  6. Stir in most of the remaining cilantro then scatter the rest over he top with the chopped chili.
  7. Serve with rice or mashed sweet potato.

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