PEANUT BUTTER CHICKEN WITH VEGETABLES | Chef Vicky Ratnani | Veeba. Aaj Kya Khaoge?

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat, while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories, while whole milk is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index, while maple syrup is a common substitute.

Deseed and cut red pepper into triangles. Roughly chop spring onion bulbs. Reserve the stalks.

Heat butter and oil in a non-stick pan. Add torn curry leaves, peppers and onion bulbs and sauté for a minute.

Add chicken and mix. Add salt and chilli flakes.

Roughly chop yellow chilli and add to the pan. Add ginger, garlic and basil leaves, mix and cook for a minute.

Add Veeba Peanut Butter – Crunchy and mix. Add coconut milk and lemon juice, mix and simmer till the chicken is fully cooked.

Finely chop reserved spring onion greens and add. Finely chop coriander sprigs and add. Mix well.

Garnish with edible flowers, red pepper curls and alfalfa sprouts and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens