Family Peanut Butter Curry and Rice
A wholesome, filling meal, perfect for the whole family
- Serves 16
- Stewing lamb: 2-2½ hours
- Chicken thighs: 1-1½ hours
- Stewing beef: 2-2½ hours
INGREDIENTS
- 60 ml sunflower oil
- 1 onion, finely sliced
- 1 garlic clove, crushed
- 1 kg lamb/ chicken thighs or stewing beef, boneless and cubed
- 25 ml mild curry powder
- 2 ml ginger, ground
- 1 Benny Stock sachet
- 125 ml All Gold Tomato Sauce
- 100 ml Black Cat Smooth Peanut Butter
- 125 ml Mrs Balls Original Chutney
- 1x 410 g KOO Baked Beans
- Salt and freshly ground black pepper, to taste
- Tastic Basmati Rice
- 1 Benny Stock sachet
METHOD
- In a large heavy-based saucepan, heat the oil and sauté the onion and garlic until soft and translucent. Remove from the saucepan. Brown the meat/chicken cubes in batches.
- Add in the curry powder, ginger, and Benny stock; add all meat and stir to cover all meat.
- Add 750 ml water, All Gold Tomato Sauce, Black Cat Peanut Butter and Mrs Balls Chutney. Allow to simmer. Season with salt and freshly ground black pepper.
- Add in KOO Baked Beans and season with salt and freshly ground black pepper. Simmer for a further 5 minutes
- Meanwhile, cook Tastic Basmati Rice according to pack instructions,adding the Benny Stock to the cooking liquid.
- Strain and rinse when cooked.
- Allow to steam in a saucepan with lid, for 5 minutes.
- Garnish and Serve
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