Peanut Butter & Yoghurt Chicken Sauce

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African Recipes | Peanut Butter and Yoghurt Chicken Sauce
Freshly made peanut butter and yoghurt chicken sauce. © Ivy's Kitchenette/Instagram

Want an ideal homemade dinner African recipes? Something different for you and your loved one to set the perfect mood or atmosphere for the night when you feel like not going out for dinner. This classic sauce recipe might just be what you need – using peanut butter and yoghurt for the ultimate flavour combination. Peanut butter and yoghurt chicken sauce; this hearty stew is for everyone and its kid friendly – it can be made with any kind of meat. Succulent, falling-off-the bone chicken made easy – well spiced chicken recipe is ideal for a rich dinner. Pair with freshly cooked rice, yam or use chunks of warm, crusty bread to mop up all the juices from this hearty sauce.

Ingredients 

  • 4-5 chicken breast fillets cut into bite sized pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed garlic
  • 1/2 tablespoon crushed ginger
  • 3 tablespoons natural yoghurt
  • 1 medium onion finely chopped
  • 1 teaspoon dried chilli flakes (I used dried chilli flakes in brine)
  • 1/2 a mug/cup of passata tomatoes
  • 3-4 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons white wine vinegar
  • I tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1 jug water
  • Salt to season

Preparation

  1. In a large skillet, add oil, once oil is heated, add onions, chilli flakes garlic and ginger. Fry slowly until the ginger and garlic have wilted and have fully released their flavours in the oil and the onion is soft and mashy. Add the paprika, black pepper and stir in.
  2. Add the passata tomatoes and stir in well until a smooth tomato gravy has been formed. Add the peanut butter and stir in vigorously to about lumps from forming. Add a bit of water, vinegar, soy sauce and continue stirring and season with salt.
  3. Stir in the yoghurt, then add the chicken pieces and ensure they are immersed into the sauce.
  4. Reduce heat and let the chicken simmer slowly until the sauce has reduced and thickened. Taste for salt and season if needed.
  5. When chicken is done, the sauce should be thick ( in a curry consistency) with a red curry like colour.

Serve with freshly cooked rice and fried plantain and a fresh salad of course as sides. Enjoy!

All information is provided by Ivy’s Kitchenette.

Peanut Butter & Yoghurt Chicken = correct settings for this blizzard❄️❄️. _________________________________ Peanut Butter & Yoghurt Chicken _________________________________ Ingredients 4-5 chicken breast fillets cut into bite sized pieces 2 tablespoons vegetable oil 1 tablespoon crushed garlic 1/2 tablespoon crushed ginger 3 tablespoons natural yoghurt 1 medium onion finely chopped 1 teaspoon dried chilli flakes (I used dried chilli flakes in brine) 1/2 a mug/cup of passata tomatoes 3-4 tablespoons smooth peanut butter 2 tablespoons soy sauce 2 tablespoons white wine vinegar I tablespoon paprika 1 teaspoon ground black pepper 1 jug water Salt to season _________________________________ Method 1. In a large skillet, add oil, once oil is heated, add onions, chilli flakes garlic and ginger. Fry slowly until the ginger and garlic have wilted and have fully released their flavours in the oil and the onion is soft and mashy. Add the paprika, black pepper and stir in. 2. Add the passata tomatoes and stir in well until a smooth tomato gravy has been formed. Add the peanut butter and stir in vigorously to about lumps from forming. Add a bit of water, vinegar, soy sauce and continue stirring and season with salt. 3. Stir in the yoghurt, then add the chicken pieces and ensure they are immersed into the sauce. 4. Reduce heat and let the chicken simmer slowly until the sauce has reduced and thickened. Taste for salt and season if needed. 5. When chicken is done, the sauce should be thick ( in a curry consistency) with a red curry like colour.

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