25 minutes to prepare and cook. Serves 4.
1. Heat the oil in a large pan. Add chicken and stir-fry for three minutes. Add pepper and curry powder and stir-fry for a further minute.
2. Stir in the peanut butter and coconut milk and continue stirring whilst bringing to the boil.
3. Reduce to a simmer, add water chestnuts and allow the curry to cook for a further 10 minutes until chicken is cooked through.
4. Garnish with coriander and serve with noodles or rice.
Hints and Tips:
To bulk out the dish with more exotic flavours, add some canned bamboo shoots. To make the dish vegan, simply replace the chicken with jackfruit. You will need to use a wooden spoon to break apart some of the jackfruit for a mix of tender chunks and stringy pieces.
This recipe can be frozen, prior to the coriander garnish being added.Freeze for up to two months. Defrost thoroughly in a refrigerator prior to reheating.