Peanut Butter Curry 


(Adopted from Tesco’s real food booklet)

Not suitable for people with nut allergies

Serves 2


150g Pre-cooked chicken (p)
1 Onion (s)
1 chilli, deseeded & finely chopped (s)
1 Pepper, finely chopped (s)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s)
1tbsp sweetener
2 Garlic cloves (s)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
700g Passata


In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, passata & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice, (dyed with turmeric if liked) & side salad.

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