- 2 tbsp vegetable oil
- 8 skinless boneless chicken thighs, cut into chunks
- 1 garlic clove, crushed
- 2 red chillies, finely sliced (deseeded if you don't like it too hot)
- 2 tsp fresh ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 100g smooth peanut butter
- 400ml can coconut milk
- 400g can chopped tomatoes
- 1 small bunch coriander, ½ roughly chopped, ½ leaves picked
- roasted peanuts, to serve
- cooked basmati rice, to serve
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 garlic, chilli and ginger in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
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.
Serve with the remaining coriander, roasted peanuts and rice, if you like.