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Add a photoServings: 4
Ingredients
- 1 kg chokos
- 30 gm butter
- 1 x onions, medium
- 1 tsp garlic, crushed
- 1 tsp ginger, crushed
- 1 tsp curry pwdr
- 1 c. chicken stock
- 1 Tbsp. tomato sauce
- 1 tsp honey
- 1/2 c. peanut butter
- 1/4 c. coconut cream
- 1/4 tsp tabasco sauce
- 1 x lemons
Directions
- Peel the chokos under running water, cut in half and remove the seed. Cut into pcs of even size for good presentation and even cooking time.Cook in boiling salted water for 10-15 min or possibly till just tender.
- Prepare the sauce.
- Sauce:Dice onions.
- Heat butter in a pan and saute/fry onion, garlic and ginger 2 min. Add in peanuts and curry pwdr and cook a furthur minute.
- Add in water, stock cube, sherry, tomato sauce and honey, bring to the boil and simmer 2 min. Stir in peanut butter and cream and cook, stirring, for 2 min or possibly till sauce thickens slightly. Remove from heat and add in lemon juice and tabasco to taste. Minced fresh coriander can also be added to the finished sauce.
- Add in chokos to sauce and heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 214 | 64% |
| Total Fat 25.27g | 32% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 320mg | 13% |
| Potassium 332mg | 9% |
| Total Carbs 23.08g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 14.51g | 10% |
| Protein 8.47g | 14% |
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