Peanut Butter Chicken


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

  • 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.

Credit: Chelsie Collins


Prep time: 10 Minutes

Cook time: 40 Minutes

Serves: 4

  • 1 tbsp vegetable oil

  • 8 skinless boneless chicken thighs, cut into chunks

  • 1 onion, finely chopped

  • 3 garlic cloves, crushed

  • 2 red chillies, finely sliced

  • 1 tsp fresh ginger, grated

  • 2 tbsp garam masala

  • 100g smooth peanut butter

  • 400ml coconut milk

  • 400g can chopped tomatoes

  • ½ coriander, chopped

  • ½ coriander, leaves picked

  • Roasted peanuts, to serve

  • Cooked basmati rice, to serve