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Instructions |
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Melt butter in large fry pan. Sauté onion, celery and garlic till onion sweated.
Add chicken.
Add curry powder and stir well.
Add tomato.
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Add water to about 1/2 inch up pan.
Bring to boil and start to reduce.
Add ketchup to take out bitterness.
Add soya to darken.
Add siracha to taste.
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Reduce till curry sauce about pudding consistency.
Add peanut butter, stir to melt in.
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Adjust flavor as required.
If sauce gets too thick add a bit of beer or some cream to loosen it again.
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| Serving
Suggestions |
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Serve over noodles, rice or boiled potato.
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Originally Submitted
8/27/2013
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