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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Finely dice 1 onion and set aside. Grate 2 garlic cloves and 1 thumb sized piece of ginger using a fine grater or microplane. Slice 2 chicken breasts into thin strips (about 1-2 cm wide) for quicker, even cooking.
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For
2
M
I
1
Onion
2
Garlic cloves, grated
1
thumb sized piece
Ginger
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Cook along with all of our recipes
Save your favourites and build your own collections
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Peanut butter for almond butter: you can easily switch out peanut butter for the almond butter here, you just might have to go a little bolder on the lime juice to balance the curry as peanut butter has a stronger flavor. Cashew butter would also work.
If you want to double the recipe: double everything and continue as normal.
Make this recipe even easier: I know not everyone is in this camp but where something needs chopping like an onion and garlic, I do sometimes pull out my mini food processor. I just find it so easy and it goes straight in the dishwasher after.
Make it vegan – firm tofu (plain or smoked) will work well in place of the chicken, and substitute the chicken stock for vegetable stock.
What to do with leftovers: Leftovers can be kept in the fridge for up to 3 days in an airtight container. To reheat, pop in the microwave for 2 minutes until piping hot. Otherwise, you can heat in a pan over medium-heat until bubbling.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Finely dice 1 onion and set aside. Grate 2 garlic cloves and 1 thumb sized piece of ginger using a fine grater or microplane. Slice 2 chicken breasts into thin strips (about 1-2 cm wide) for quicker, even cooking.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
Onion
2
Garlic cloves, grated
1
thumb sized piece
Ginger
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Peanut butter for almond butter: you can easily switch out peanut butter for the almond butter here, you just might have to go a little bolder on the lime juice to balance the curry as peanut butter has a stronger flavor. Cashew butter would also work.
If you want to double the recipe: double everything and continue as normal.
Make this recipe even easier: I know not everyone is in this camp but where something needs chopping like an onion and garlic, I do sometimes pull out my mini food processor. I just find it so easy and it goes straight in the dishwasher after.
Make it vegan – firm tofu (plain or smoked) will work well in place of the chicken, and substitute the chicken stock for vegetable stock.
What to do with leftovers: Leftovers can be kept in the fridge for up to 3 days in an airtight container. To reheat, pop in the microwave for 2 minutes until piping hot. Otherwise, you can heat in a pan over medium-heat until bubbling.
Only visible to you
Made it?
Cancel
