- Cooking time:
- 45 mins
This creamy spicy dish contrasts beautifully with the crunchy bread topping. Serve with green vegetables or a peppery rocket salad.
|Values shown are approximate.|
Preheat the oven to 200°C/400°F/ gas mark 6. Toss chicken in the spices. Melt half the butter in a deep frying pan and fry chicken until lightly browned.
Remove chicken from the pan and add the remaining butter. Add bread cubes and toss in spicy butter until well coated, spread on a baking sheet and bake for about 8 mins until crisp and golden.
Return chicken to the pan with flour and stir well. Add cream, water, spring onions, 2 strips of pared rind from the lemon, the lemon juice, peanut butter and fresh coriander.
Season with freshly ground black pepper and stir well. Cook for 30 mins, adjusting consistency if necessary.
Place in a warm serving dish and sprinkle over the spicy cubes.
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