Fried chicken with peanut sauce

CHICKEN IN PEANUT SAUCE

Portions : 4 - Preparation & Cooking time : 15 minutes

Ingredients

• 3 chicken breasts, cubed
• 30 ml (2 tablespoons) Barry Mycryo Cacao Butter or canola oil
• 1 onion, peeled, thinly sliced
• 2 garlic cloves, peeled, degermed and chopped
• 7.5 ml (1/2 tbsp.) red curry paste
• ¼ stick lemongrass, finely chopped
• 15 ml (1 tbsp.) tamarind purée
• 160 ml (5/8 cup) coconut milk
• 125 ml (1/2 cup) low-salt chicken broth
• 60 ml (4 tbsp.) peanut butter
• 30 ml (2 tbsp) sugar
• 15 ml (1 tbsp) unsalted roasted peanuts, crushed
• salt and pepper to taste

Preparation

1. Sprinkle chicken cubes with Mycryo cocoa butter, salt and pepper.
2. In a frying pan or wok, over high heat, sauté the chicken, then add the onion and garlic and continue cooking for 3 to 4 minutes.
3. Add the curry paste, lemongrass and tamarind, stirring to coat the chicken cubes. Add the coconut milk, broth, peanut butter and sugar and simmer until the sauce consistency is reached. Check seasoning.
4. Add the roasted peanuts and stir. Serve with rice.