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Peanut butter chicken

Peanut butter chicken

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

  • Dairy-free
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal572
fat43g
saturates20g
carbs11g
sugars7g
fibre3g
protein33g
salt0.3g
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Ingredients

  • 2tbsp vegetable oil
  • 8 skinless boneless chicken thighs, cut into chunks
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 red chillies, finely sliced (deseeded if you don't like it too hot)
  • 2tsp fresh ginger, grated
  • 2tbsp garam masala
  • 100g smooth peanut butter
  • 400ml coconut milk
  • 400g can chopped tomatoes
  • coriander , ½ roughly chopped, ½ leaves picked
  • roasted peanuts, to serve
  • cooked basmati rice, to serve

Method

  • STEP 1

    Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

  • STEP 2

    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. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

  • STEP 3

    Serve with the remaining coriander, roasted peanuts and rice, if you like.

Goes well with

Recipe from Good Food magazine, August 2016

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A star rating of 4 out of 5.294 ratings
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