NEW PODCAST AND RECIPE FROM ADAM SHAW @AT_DADS_TABLE

Adam Shaw from @at_dads_table, has joined our 🧡 RAISING FOODIES 🧡 podcast to sit down with our expert Nutritionist Catherine Lippe to talk all things parenting...

He also has a recipe book out and has kindly let us show you one of his recipes here…

Peanut Butter Chicken Curry

My kids’ favourite dish, they’ll love the fact peanut butter is in this. Get them involved, especially when it comes to mixing the peanut butter and coconut milk into the dish and watching it change colour.

Serves 4

Prep time 10 mins, cooking time 20 mins

Make more for the freezer

Ingredients

3-4 chicken breasts, thickly sliced

300g/10oz Basmati rice (brown is best)

1 red onion, diced

4 garlic cloves, peeled and grated

1 thumb of ginger, peeled and grated

1 teaspoon of cumin

1 teaspoon of ground coriander

½ teaspoon of cayenne pepper (older kids only)

1 x 400g/14oz can of chopped tomatoes

1 x 400g c/14oz can of coconut milk

2 tablespoons of peanut butter (preferably chunky)

Approx 180g/6.5 oz fresh spinach, rinsed or 6-8 frozen cubes

Vegetable oil

Salt

Method

• Season the chicken then cook in a teaspoon of vegetable oil for 4-5 minutes until browned, turning frequently. Remove from the pan.

• Cook the rice per packet instructions.

• Cook the onion in a teaspoon of vegetable oil and pinch of salt for 2-3 minutes then add the garlic, ginger and spices. Cook for a further minute.

• Add the tomatoes, coconut milk and peanut butter to the pan and mix well.

• Bring to the boil, add the chicken back in (along with the frozen spinach if using) then simmer for 10-12 minutes to allow the sauce to thicken.

• If using, add the fresh spinach then cook for a further 2 minutes then serve alongside the basmati rice.