Peanut butter chicken

Name: Peanut butter chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp Kallo Organic Vegetable & Mixed Herbs Stock Paste; 50 g creamed coconut; 2 tbsp Cooks' Ingredients Thai Red Curry Paste; 3 tbsp Whole Earth Super Smooth Peanut Butter Drizzler; 560 g pack British chicken thigh fillets, cut into 4cm chunks; 300 g Tenderstem broccoli, trimmed and cut into 4cm pieces; 275 g pack fresh Waitrose Egg Noodles; Sliced red chilli and salad onions to serve; Lime, for squeezing (optional)

This creamy, lightly spiced traybake makes a fantastic weeknight family supper. Use a pouch of microwaveable rice, instead of noodles, if you prefer.

4.5 out of 5 stars(5) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

1 tsp Kallo Organic Vegetable & Mixed Herbs Stock Paste
50g creamed coconut
2 tbsp Cooks' Ingredients Thai Red Curry Paste
3 tbsp Whole Earth Super Smooth Peanut Butter Drizzler
560g pack British chicken thigh fillets, cut into 4cm chunks
300g Tenderstem broccoli, trimmed and cut into 4cm pieces
2 x 275g pack fresh Waitrose Egg Noodles
Sliced red chilli and salad onions to serve
Lime, for squeezing (optional)

Method

Boil the kettle and preheat the oven to 180°C, gas mark 4. Put the stock paste and creamed coconut in a mixing bowl. Whisk in 250ml just-boiled water, then whisk in the curry paste and lastly the drizzler. Put the chicken chunks in a large baking dish or tray and pour over the sauce. Cover with foil and bake for 25 minutes.
Remove and discard the foil. Stir the chicken and sauce, then stir in the broccoli. Return the traybake to the oven and cook for a further 10 minutes, until the chicken is cooked through with no pink meat and the juices run clear.
Just before the chicken is ready, heat the noodles according to pack instructions. Combine the noodles with the chicken, broccoli and sauce, and serve scattered with sliced red chilli and salad onions. Add a squeeze of lime juice, if liked.

Cook’s tip

Creamed coconut:

This solid block is ideal for when you don’t want to open a full can of coconut milk. Stir a little into soups and sauces to add richness. Once opened, the pack can be kept in the fridge for up to four weeks.