2 large chicken breasts, sliced
1 onion, sliced
250g mushrooms, sliced
3 garlic cloves
1 t fresh ginger
1 t chilli powder or 1 fresh chilli
1 t paprika
1 t curry powder
1 t turmeric
1 T olive oil
1 tin coconut milk (lite)
2 T peanut butter
½ cup low fat milk
½ head of broccoli, cut into florets
1 bag baby spinach
Season the chicken and brown on a medium heat. Remove from the pan and set aside.
Brown the onion and mushrooms in a pan. Meanwhile, place the garlic, ginger, chilli powder/chilli, paprika, curry powder, turmeric and olive oil into a pestle and mortar. Mix until a paste is formed. Add the paste to the onion mixture and fry for 1 minute. Add the peanut butter to the milk and microwave for 2 minutes until the peanut butter is melted. Add to the pan together with the coconut milk, chicken and vegetables. Simmer for 5-10 minutes until the vegetables are cooked.
Serve with egg noodles or rice. Garnish with peanuts.