Peanut, meet Chicken

Thai-ish Peanut and Chicken curry

In celebration of Women's Day and the fact that I have more work than I know where to begin on, I thought that I'd do my favourite thing: plan my next meal.

Tonight, Sal and Tash are coming over. And I have big shoes to fill: the last time we went to their house, Sal made the most incredible roast Karoo lamb, with perfect roasted potatoes and a delicious salad. She also served cuddles with the world's cutest puppy for dessert.

So, I'm going to make the peanut curry of deliciousness:

1 onion, finely chopped

3-4 cloves of garlic, also finely chopped

400g de-skinned and de-boned chicken breast, shredded

1 can coconut milk

6 tablespoons of crunchy peanut butter

1 tablespoon mustard seeds

4-5 pods, whole cardamom (or 2 teaspoons, ground)

A little ground cinnamon

Brown sugar

A little turmeric

String beans, roughly chopped

1 tablespoon fresh green chilli (substitute with dried, if unavailable)

Saute onions and garlic on a low heat in a little olive or avocado oil. Add the mustard seeds, chilli and around 2 teaspoons of tumeric. Mix in and allow the onions to colour slightly.
Add the chicken and saute so that pieces turn white on most sides - don't let any of them start to brown though, or you'll be eating tough bird later on.
Add the beans and the tin of coconut milk, making sure to get all of the coconut cream out of the tin.
Turn up the stove heat and stir until it starts to bubble, and then add the peanut butter. Continue to stir for a few minutes, then turn the heat right down again. Add the beans and the peanut butter, a little brown sugar, some cinnamon and the cardamom pods.
Stir slowly, breaking up lumps of peanut butter. The mixture should go a mustard colour.

Serve with: Brown or jasmine rice, slices of fresh banana, fresh coriander and a fresh chilli relish (just some finely chopped chilli, paprika, black raisins, black pepper in olive oil).

Serve with a slightly sweet wine like a viognier or a gewurtstraminer.
Enjoy!