Peanut Butter Curried Chicken
Peanut Butter Curried Chicken



  • 2 tbsp oil
  • 8 chicken thighs, cut into chunks
  • 1 chopped onion
  • 3 garlic cloves
  • 2 red chillies, sliced
  • 2 tsp grated ginger
  • 2 tbsp garam masala
  • 100g peanut butter
  • 400ml coconut milk
  • 400g tin of chopped tomatoes
  • Bunch of chopped coriander
  • Roasted peanuts, to serve
  • Rice or naan, to serve
  • Heat 1 tbsp of oil in a pan and brown the chicken all over for a few mins, or until golden. Remove from the pan and set aside. Fry the onion for 8 mins to soften, then stir in the garlic, ginger and chilli to fry for another minute in another tbsp of oil. Add the garam masala, and fry for 1 min more.
  • Stir in the coconut milk, tomatoes, and peanut butter. Bring to a simmer, then return the meat to the pan with the chopped coriander. Cook for 30 mins to thicken the sauce and cook the chicken through. Serve with a scattering of coriander and a sprinkling of peanuts, with rice or naan on the side.
40 mins
4 serving

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