Directions:
- Finely slice one quarter of the chili pepper then put the rest in a food processor with the ginger, garlic, cilantro stalks and one third of the leaves.
- Whizz to a rough paste with a splash of water if needed.
- Heat the oil in a frying pan then quickly brown the chicken chunks fo 1 minute
- Stir in the paste for another minute then add the peanut butter, broth and yogurt.
- When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and the sauce has thickened.
- Stir in most of the remaining cilantro then scatter the rest over he top with the chopped chili.
- Serve with rice or mashed sweet potato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.81 Kcal (1816 kJ) | ||
| Calories from fat | 185.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.63g | 32% | |
|---|---|---|---|
| Cholesterol | 141.72mg | 47% | |
| Sodium | 935.33mg | 39% | |
| Potassium | 1031.12mg | 22% | |
| Total Carbs | 8.3g | 3% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 57.52g | 115% | |
| Vitamin C | 23mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.67 Kcal (484 kJ) | ||
| Calories from fat | 49.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 32% | |
|---|---|---|---|
| Cholesterol | 37.79mg | 47% | |
| Sodium | 249.39mg | 39% | |
| Potassium | 274.93mg | 22% | |
| Total Carbs | 2.21g | 3% | |
| Sugars | 1.02g | 15% | |
| Dietary Fiber | 0.61g | 9% | |
| Protein | 15.34g | 115% | |
| Vitamin C | 6.1mg | 38% | |
| Iron | 0.2mg | 5% | |
| Calcium | 23.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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