Chicken curry with peppers and peanut butter
- half chicken fillet cut into pieces
- two small peppers
- 120ml of coconut milk
- two teaspoons of sweet or hot curry
- two tablespoons of Peanuci, organic roasted peanut butter
- one small shallot
- extra virgin olive oil
Clean the peppers and cut it into little cubic pieces not bigger than few centimetres.
Put the olive oil in pan and sweat the shallot.
Add the chicken pieces and fry at each side for 4-5 minutes.
Add the pepper pieces and fry all for additional 4-5 minutes until the chicken becomes gold coloured.
Add the coconut milk, curry and peanut butter and stir until it becomes creamy and homogenous.
Cook the chicken with the sauce for 20 minutes over the low flame and stir from time to time. Then, take off the lid and cook for additional 20 minutes. The sauce should thicken and should get a nice bright yellow colour.