Operation Transformation Peanut Butter Chicken Curry Recipe with David Gillick

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, while tofu is a budget-friendly vegetarian option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

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

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

Grate garlic and ginger into a bowl with chicken thighs for marinating.

Add lime juice, salt, pepper, half a teaspoon of turmeric, curry powder, and cumin to the chicken; stir to combine.

Set the marinated chicken aside to let it marinate for 15 to 20 minutes.

Grate onion and set aside.

Prepare about 100 grams of butternut squash without peeling it.

Chop chilies for heat and set aside.

Heat Irish rapeseed oil in a pan.

Add grated onion to the pan and sauté until translucent.

Add chopped chilies to the pan.

Stir in turmeric, cumin, and curry powder; cook until fragrant.

Add a tablespoon and a half of peanut butter to the pan and mix well.

Pour in half a tin of coconut milk and mix until combined.

Add the marinated chicken and butternut squash to the pan; stir to combine.

Cover the pan with a lid and cook for about 8 to 10 minutes until chicken and butternut squash are cooked through.

Serve the curry over whole grain rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens