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Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp 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 do not like it too hot)
- 2 tsp fresh ginger, grated
- 2 tbsp 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)
Method
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 minute. Add the garam masala and fry for 1 minute more.
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 minutes until the sauce thickens and the chicken is cooked through.
3. Serve with the remaining coriander, roasted peanuts and rice, if you like.
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