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Peanut-crusted chicken

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1/2 cup chopped unsalted roasted peanuts
  • 1 teaspoon sea salt
  • 2 teaspoons mild curry powder
  • 600g chicken tenderloins
  • 2 tablespoons peanut oil
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/3 cup smooth peanut butter
  • 270ml lite coconut milk
  • 1 tablespoon kecap manis
  • 2 teaspoons brown sugar
  • 1 tablespoon lime juice
  • Steamed white rice, to serve
  • Asian greens, to serve


  • 1
    Process nuts, salt and curry powder together until mixture resembles fine breadcrumbs. Press chicken in peanut mixture.
  • 2
    Heat half the oil in a frying pan over medium-low heat. Cook chicken, in 2 batches, for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  • 3
    Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened.
  • 4
    Add peanut butter, coconut milk, kecap manis, sugar and lime juice. Stir until smooth. Cook, stirring occasionally, for 5 minutes or until mixture just simmers. Serve chicken with peanut butter mixture, rice and greens.

Source: taste.com.au


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