Sudanese peanut butter chicken curry

This curry is dedicated to 2022 winner of My Kitchen Rules’ Monzir Hamdin’s mother, who taught him the secret to quick recipes packed with flavour, inspired by their Sudanese heritage. Peanut butter is an essential ingredient in Sudan that is often used in recipes to replace cream or yoghurt, beloved for its buttery, nutty flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Best Ever Chicken Curry

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 tbsp ghee
• 1 tbsp olive oil
• 1 large brown onion, finely chopped
• 1 green capsicum, finely chopped
• 3 garlic cloves, crushed
• 500 g chicken thigh fillets, cut into 2-3 cm chunks
• 2 bird’s eye chillies, thinly sliced, plus extra to serve
• 1 tbsp tomato paste
• ½ cup smooth peanut butter
• 1 cup (250 ml) chicken stock (or water)
• Coriander leaves, to serve
• Lebanese bread or cooked rice, to serve

For the spices

• 1 tsp smoked paprika
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp black pepper
• 1½ tsp salt

Instructions

1. Heat the ghee and olive oil in a large, heavy-based saucepan, then add the onion and capsicum and cook, stirring occasionally, until softened. Stir through the garlic and cook for 1 minute, or until fragrant.
   
2. Add the chicken to the pan and cook, stirring occasionally, until the chicken is browned. Add the spices and the sliced chilli to the pan. Cook for 2-3 minutes, or until fragrant, followed by the tomato paste. Cook for 1 minute, then add the peanut butter to the pan with the chicken stock (or water).
   
3. Reduce the heat to low and cook, stirring occasionally, for 25-30 minutes, or until the chicken is cooked through and the sauce is thickened.
   
4. Season the curry to taste with salt and pepper, then remove from the heat. Sprinkle with the coriander leaves and extra sliced chilli, then serve with bread or rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Best Ever Chicken Curry

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G