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 Ingredients 2tbsp vegetable oil 8 skinless boneless chicken thighs, cut into chunks 1 onion, finely chopped 3 garlic cloves, crushed 2 red chillies, finely sliced (deseeded if you don't like it too hot) 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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