I am loving fresh coriander at the moment. If I could put it into dinner every night I would! I use dried coriander a lot but forgot how divine fresh coriander is! I am trying to grow some so that I have it on hand at all times!
This recipe is a huge hit in our house – it has peanut butter in it which is almost a staple diet of almost everyone living here. I think it may be the sole reason that Emma isn’t under nourished. As a baby she would eat it by the spoonfuls.
The first time I made it I used chicken breasts, as per the recipe, but the second time I used chicken pieces and it actually came out much better, the pieces definitely do add more flavour.
Woolworths lactose-free yoghurt means I can start cooking more with recipes that call for yoghurt which I am loving.
- 1 large red chilli, deseeded
- 1.5 tsp ginger
- 1 tsp garlic
- 2 tsp water
- ½ cup fresh coriander
- 2 tsp olive oil
- 500g chicken breasts
- 5tbsp peanut butter
- 150ml chicken stock
- 200g fat free plain yoghurt
- Place the chilli, ginger, garlic, water, coriander stalks and half the leaves into a blender, blend into a rough paste.
- Heat the oil and fry the chicken until golden. Stir in the paste and fry for a further minute before adding the peanut butter, sock and yoghurt.
- Simmer gently for 10 minutes (or until chicken is cooked).
- Serve with remaining coriander and rice.
I used chilli powder and a ginger and garlic mix