Ghanaian Chicken Peanut Curry Thermomix

Ghanaian chicken peanut curry is an authentic  African dish that combines curry spices and peanut satay. The result is a rich, chicken satay style curry, perfect for a winter’s night.

I love watching Masterchef for my food inspiration! When contestant Chloe Carroll presented this unique traditional African dish to the judges, I knew I would need to make it too. I had never before imagined combining two of my favourite flavours into one dish!

After Masterchef, I gave a shout out to the ThermoKitchen group page which confirmed that other Thermomix owners wanted to have this recipe converted for the Thermomix too.

Chloe’s recipe on the Masterchef website is very simple. It didn’t have a lot of ingredients and not very many spices. I wondered where the depth of flavour the judges had mentioned would come from. I decided to make the dish exactly as the recipe stated and resist the urge to tweak the recipe straight away.

The result of the first attempt was a lovely meal, but not something I would rush to make again. There was only the barest hint of satay, a slight suggestion of curry spices and not much flavour overall.

I thought the dish was rather bland, so I asked my husband what he thought.

He confirmed my fears, “It’s not as good as a satay, and it’s a poor curry.”

I wasn’t too disappointed because I had suspected the dish was missing some zing when I looked at the original ingredients. I checked other variations of Ghanaian Peanut Stew online which confirmed my hunch.

Variation to the Masterchef Original Ghanaian Chicken Peanut Curry

In order to make a truly amazing Thermomix Ghanaian chicken satay curry, I made the following alterations to the Masterchef recipe;

• Substituted the chicken Marylands pieces for boneless thigh fillets.
• Increased the 2 cloves of garlic to 4.
• Added fresh ginger to the recipe as suggested in other versions of this recipe.
• 2 Scotch Bonnet chillies are suggested but these are not available here the closest match is habanero chilli. I wimped out totally and used just one mild long red chilli.
• The recipe suggests 1 teaspoon of cayenne pepper but as I was cooking for the family (children) I reduced it to a 1/2 teaspoon.
• Reduced the stock as the Thermomix doesn’t require as much liquid when cooking.
• Increased the peanut butter from 1/2 cup to 1 cup as some recipes online showed.
• Added some vinegar to give the dish a lift as I would with a Vindaloo.
• Added Garam Masala at the end of the dish for a more traditional curry profile.

Please note: You can make this dish milder by omitting the fresh chillies and reducing the chilli powder 

In Conclusion

The alterations to the original recipe make this a sensational winter meal. This is truly a unique dish that is not fussy and very quick and easy to make. I’ve included some step by step pictures to help you follow along.

Step By Step Guide Ghanaian Chicken Satay Curry

This is a really simple recipe to cook in your Thermal machine. All the instructions are in the recipe card below, but If you need any help preparing the dish please refer to the steps below.

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Thermomix Ghanaian Chicken Satay Curry

Julie Carlyle

Ghanaian Chicken Peanut Curry is an authentic  African dish which combines curry and satay. The result is a rich, chicken Satay curry, perfect for a winters night.

4.88 from 8 votes

Print Recipe

Prep Time 10 mins

Cook Time 27 mins

Total Time 37 mins

Course Main, Main Course

Cuisine African, Ghanaian

Servings 6 serves

Calories 527 kcal

Equipment

• 1 Thermomix

Ingredients

 

MetricUS Customary

 

1x2x3x

• 180 g onion quartered
• 20 g garlic
• 10 g fresh ginger
• 1 red chili long mild variety
• 30 g peanut oil
• 1 TBS ground cumin
• 1 TBS ground coriander
• 1 1/2 TBS smokey paprika
• 1/2 tsp cayenne powder
• 1/4 tsp salt
• 400 g Roma tomato halved
• 220 g chicken stock
• 75 g apple cider vinegar
• 650 g boneless chicken thigh fillets Cut into six large chunks each
• 300 g peanut butter I used crunchy
• 1 tsp garam masala

Instructions

 

• Place onions, garlic, ginger and chilli in TM bowl. 5 sec/Speed 9.
  180 g onion, 20 g garlic, 10 g fresh ginger, 1 red chili
• Scrape down the bowl and a peanut oil. Sauté 5 min/Varoma/Speed 1(MC OUT)
  30 g peanut oil
• Add cumin, coriander, smoked paprika, cayenne powder, salt, tomatoes, stock and vinegar to the onion mixture. Puree 30 sec/Speed 8.5.
  1 TBS ground cumin, 1 TBS ground coriander, 1 1/2 TBS smokey paprika, 1/2 tsp cayenne powder, 1/4 tsp salt, 220 g chicken stock, 75 g apple cider vinegar, 400 g Roma tomato
• Add chicken and peanut butter to the curry base. Cook 20 min/Varoma/Speed 1 (REV BLADE).
  650 g boneless chicken thigh fillets, 300 g peanut butter
• Finish the dish by adding garam masala. Cook 2 min/Varoma/Speed 1 (REV BLADE).
  1 tsp garam masala
• Serve with rice and garnished with crushed nuts and fresh coriander.

Notes

Substitute Products:

Chicken stock 

If you prefer you can use 1/2 TBS Thermomix vegetable stock with 220gm water instead of commercial liquid chicken stock.

Peanut Oil

Any mild flavoured oil can be substituted for peanut oil without any change in flavour. Vegetable oil would be a good alternative.

 

Nutrition

Calories: 527kcalCarbohydrates: 20gProtein: 36gFat: 35gSaturated Fat: 7gCholesterol: 104mgSodium: 485mgPotassium: 951mgFiber: 5gSugar: 8gVitamin A: 1605IUVitamin C: 24.8mgCalcium: 68mgIron: 3.5mg

Keyword Chicken, chicken curry, Chicken satay, Curry, Satay sauce

Tried this recipe?Let us know how it was!

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