Peanut Butter Chicken
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct (in Petromax 35cm skillet)
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium - High Heat
Ingredients
4 Large Boneless Chicken Breasts
Beer-Can Chick-Can rub from Smoked Club
1 Onion, finely diced
3 cloves of Garlic, minced
1 red chilli, diced
2 tbsp chopped ginger
1 400g tin of chickpeas
2 tbsp garam masala
100g peanut butter
1 400ml tin of coconut milk
1 400g tin of chopped tomatoes
approx 50g cashew nuts
fresh coriander to serve
Method
Cut your chicken breast into 1 inch chunks and thread it onto some double pronged skewers. Season the skewers with your rub of choice. I went for the Beer-Can Chick-Can rub from Smoked Club as it has some really nice savoury flavours that work perfect on chicken.
Fire up your BBQ and set it up for direct cooking. Place a skillet over the coals to pre-heat with a little oil then place your chicken skewers around it to grill. In the skillet, add your sliced onion and saute it for a few minutes until it becomes soft and translucent. Next add the chopped chilli, garlic and ginger.
After a the chilli, garlic and ginger has had a few minutes to cook and become aromatic, Add a tin of chickpeas to the skillet along with the Garam masala. Give everything a toss around to coat it in the spices then it’s time to start adding the wet ingredients. Remember to keep an eye on your chicken and turn it every so often.
Add the peanut butter, coconut milk and tin of chopped tomatoes to the skillet and mix to melt the peanut butter through the sauce. Bring the sauce back to a simmer while you wait for your chicken to finish. When the chicken reaches an internal temperature of 72c, remove it from the skewers and add it to the skillet. Toss in a handful of cashew nuts and mix to combine everything.
You could lift it off and eat at this point but I added around 200mls of chicken stock and let the sauce bubble away for a little while to thicken again. This let the flavour from the chicken combine with the sauce and concentrated the flavours a little. When you are ready to serve, toss in a handful of picked coriander leaves and serve with boiled rice.
