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.
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.
Nutritional information per serving:
Sat Fat: 4.6g
Canned coconut milk is a good source of manganese, great for healthy bones