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

Prep: 10 mins

Cook: 40 mins Easy

Serves 4


2tbsp vegetable oil

8 skinless boneless chicken thighs, cut into chunks

1 onion, finely chopped

3 garlic cloves, crushed

2 red chillies, finely sliced

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

Step 1 Heat 1 tbsp of the oil in a deep frying pan over 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

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