I resisted the urge for a takeaway and tried a new recipe Peanut Butter Chicken. Ingredients
2 tbsp vegetable oil 8 skinless boneless chicken thighs, cut into chunks 1 garlic clove, crushed 2 red chillies, finely sliced (de-seeded if you don't like it too hot) 2 tsp fresh ginger, grated 2 tsp garam masala 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
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 garlic, chilli and ginger 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.
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