Chicken Recipe Collection

Peanut butter chicken

You'll love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch.

Ingredients

• 2tbsp avocado 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
• cauliflower rice to serve

Directions

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 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.