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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

  1. 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.
  2. Add in the curry powder, ginger, and Benny stock; add all meat and stir to cover all meat.
  3. 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.
  4. Add in KOO Baked Beans and season with salt and freshly ground black pepper. Simmer for a further 5 minutes
  5. Meanwhile, cook Tastic Basmati Rice according to pack instructions,adding the Benny Stock to the cooking liquid.
  6. Strain and rinse when cooked.
  7. Allow to steam in a saucepan with lid, for 5 minutes.
  8. Garnish and Serve
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