Rich in protein to rebuild your hard-worked muscles, this spicy chicken and peanut curry makes a wonderful indulgence after a run. The peanut butter makes a delicious, creamy sauce - it beats that takeout korma any day! Serve with brown rice for filling fibre.
4 boneless chicken thighs
1 tsp ground coriander
1 tbsp light olive or vegetable oil
1 onion, sliced
1 garlic clove, sliced
1-2 red chillies, finely sliced
1 red pepper, deseeded and sliced
4 tbsp crunchy peanut butter
2 tbsp tomato puree
750ml chicken stock, made with one stock cube
1 bay leaf
1 tbsp peanuts, roughly chopped
Few sprigs of fresh coriander, roughly chopped
40g spring onions, sliced
1. Season the chicken thighs with the salt, pepper and coriander. Heat the oil in a large deep frying pan or casserole dish with a lid and brown the chicken on all sides. Push to the side of the pan and turn down the heat to medium.
2. Add the onions to the pan and fry for 2-3 minutes then add the garlic, chillies and peppers and fry for another 1-2 minutes. Stir in the Hi-PRO peanut butter, tomato puree, stock and bay leaf and stir well.
3. Bring to the boil, then reduce the heat to a simmer. Put on the lid and cook on the hob or in the oven, if using an ovenproof dish, for about 45 minutes. Check occasionally and add a little more water if required.
4. Once the chicken has cooked for about 30 minutes, cook the brown rice, then drain and mix in half the chopped coriander and half the spring onions.
5. When the time is up, check that the chicken is completely cooked through. Serve with rice and sprinkle with the remaining coriander and spring onions and the chopped peanuts.
Nutrition per serving: 644 calories, 28.7g carbohydrate (19.3g of which sugars), 6.4g fibre, 69.7g protein, 33.6g fat (5.5g of which saturates)
Recipe courtesy of Hi-PRO Peanut Butter.