Peanut Butter Chicken using a Create
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Peanut Butter Chicken is the culinary equivalent of a warm hug on a plate, combining the rich, nutty flavor of peanut butter with tender chicken, all bathed in a luscious coconut milk sauce. Originating from Southeast Asia, this dish embodies the spirit of fusion cuisine, where diverse flavors meld together to create something truly special. Legend has it that peanut butter was first introduced to Asia by American soldiers during World War II, leading to a delightful marriage of flavors that has since taken the world by storm. Serve it over a bed of fluffy rice, and you have a dish that not only tantalizes the taste buds but also tells a story of cultural exchange and delicious innovation.
Ingredients
- 30 g Olive oil
- 10 g Ginger
- 1 Tablespoon(s) Red curry paste
- 30 g Salted soy sauce
- 15 g Lime juice
- 4 Pinch(es) Salt
- 4 Pinch(es) Pepper
- 600 g Chicken breast
- 1 Clove of garlic
- 100 g Onion
- 120 g Tomato
- 2 Tablespoon(s) Tomato puree
- 2 Tablespoon(s) Peanut butter
- 50 g Peanut
- 100 g Coconut milk
- 250 g Water
Steps
- Add 30 g of olive oil, 10 g of ginger, 1 tablespoon(s) of red curry paste, 30 g of salted soy sauce, 15 g of lime juice, 2 pinch(es) of salt, 2 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Cut in pieces, and add 600 g of chicken breast in a container.
- Put the marinade in the container and then mix it very well with the chicken pieces.
- Setaside the preparation content in a fridge during 2h .
- Add 1 clove of garlic in the food processor bowl.
- Cut in two, and add 100 g of onion in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Cut into cubes, and add 120 g of tomato in the food processor bowl.
- Add 2 tablespoon(s) of tomato puree, 2 tablespoon(s) of peanut butter in the food processor bowl.
- Cut in two, and add 50 g of peanut in the food processor bowl.
- Add 100 g of coconut milk, 250 g of water, 2 pinch(es) of salt, 2 pinch(es) of pepper in the food processor bowl.
- Mix slow cook: 15:00min / 90°C / Speed 1. Scrape the sides of the bowl with the spatula
- In the meantime, quickly brown the marinated chicken on all sides in a frying pan.
- Add the sautéed chicken to the bowl of the food processor.
- Mix slow cook: 10:00min / 90°C / Speed 1.
- Serve hot, for example, accompanied by rice.
