
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Nutrition and extra info
- Dairy-free
- Gluten-free
Nutrition: per serving
- kcal572
- fat43g
- saturates20g
- carbs11g
- sugars7g
- fibre3g
- protein33g
- salt0.3g
Ingredients
- 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
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp garam masala
Garam masala
gar-am mah-sarl-ahMeaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 100g smooth peanut butter
Peanut butter
pee-nut butt-ahPeanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 400ml can coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 400g can chopped tomatoes
- 1 small bunch coriander, ½ roughly chopped, ½ leaves picked
- roasted peanuts, to serve
- cooked basmati rice, to serve
Method
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.
Comments, questions and tips
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