Ready in just 35min and made all in one pan? It's a midweek winner in our books.
Peanut butter gives this chicken dish a rich and unctuous sauce, whilst the apple brings crunchy freshness and sweetness.
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Yields:
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
455
Ingredients
1Tbsp.
sesame oil
4
skinless chicken thigh fillets, about 300g, cut into strips
2
mixed colour peppers, we used yellow and red, deseeded and finely sliced
2
garlic cloves, crushed
2Tbsp.
tamarind paste
2Tbsp.
peanut butter
400ml
tin full-fat coconut milk
2
red apples, cored and cut into matchsticks
1/2tsp.
sugar, to taste
1
red chilli, deseeded and finely sliced
2
spring onions, finely sliced
2Tbsp.
salted peanuts, roughly chopped
Basmati rice, to serve
Directions
Step 1Heat the oil in a large, deep frying pan or wok over medium-high heat. Cook the chicken and peppers, stirring occasionally, until chicken is browned all over.
Step 2Add the garlic, tamarind paste and peanut butter and cook for 2min, until fragrant. Stir through the coconut milk and plenty of seasoning. Bring to the boil, then turn down the heat and simmer for 10min, until slightly reduced and the chicken is cooked through. Stir in the apples and check seasoning, adding a little sugar, if needed.
Step 3Garnish with the chilli, spring onions and peanuts. Serve with cooked basmati rice.
We've served ours with basmati rice, but it would also work well with brown rice for a nuttier flavour and also any noodles of your choice.
If you have any leftovers the next day, then we love to add ours to wraps for an easy lunchtime solution.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
