Malay Peanut Chicken
4 skinless chicken breasts
2 garlic cloves, crushed
3 tbsp groundnut (peanut) oil
chopped fresh coriander (cilantro) to garnish
For the peanut sauce
1 tbsp groundnut (peanut) oil
1 tbsp curry paste
1 tbsp brown sugar
3 tbsp smooth peanut butter
250ml/9fl oz/1 cup coconut milk
1 Cut the chicken into strips, then mix in a bowl with the garlic and oil. Cover the bowl and leave to marinate in the refrigerator for 15 minutes.
2 To make the peanut sauce, heat the oil in a pan, then stir in the curry paste, sugar and peanut butter. Cook for 1 minute. Add the coconut milk and bring to the boil, stirring all the time, then reduce the heat and simmer for 5 minutes.
3 Meanwhile, heat a wok or deep frying pan and stir-fry the chicken and its marinade in batches over a medium to high heat for 4 minutes until cooked and golden brown.
4 Arrange the chicken on a bed of boiled rice or noodles, and pour the peanut sauce over. Scatter with coriander and serve immediately