Ingredients: Serves 4-6
- 2 tbsp olive oil
- 8 skinless and boneless chicken thighs, cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2tsp fresh ginger, grated
- 2tbsp garam masala
- 100g smooth peanut butter
- 400ml coconut milk
- 400g chopped tomatoes
- Handful of coriander – ½ roughly chopped for use in the sauce, ½ leaves picked for garnish (not a kid’s favourite so serve on the side)
- roasted peanuts, to serve
- Rice to serve – cooked to packet instructions
Method:
- Place a large, deep frying pan over a medium heat and add one of oil.
- Add the chicken in batches to brown, then set aside.
- Into the same pan, add the onions and fry until softened, then add the garlic and ginger and fry in the other 1 tbsp oil for 1 minute.
- Add the garam masala and fry for 1 min more, keeping the heat low.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer.
- Return the chicken to the pan and add the chopped coriander.
- Simmer for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with rice and top with roasted peanuts.
