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
1 Tbsp. 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
2 Tbsp. tamarind paste
2 Tbsp. peanut butter
400 ml tin full-fat coconut milk
2 red apples, cored and cut into matchsticks
1/2 tsp. sugar, to taste
1 red chilli, deseeded and finely sliced
2 spring onions, finely sliced
2 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
