You’ll love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch.
Prep:10 mins
Serves 4
2tbsp avocado oil8 skinless boneless chicken thighs, cut into chunks1 onion, finely chopped3 garlic cloves, crushed2 red chillies, finely sliced (deseeded if you don’t like it too hot)2tsp fresh ginger, grated2tbsp garam masala100g smooth peanut butter400ml coconut milk400g can chopped tomatoescoriander, ½ roughly chopped, ½ leaves pickedroasted peanuts, to servecauliflower rice to serve
STEP 1Heat 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 2Stir 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 3Serve with the remaining coriander, roasted peanuts and rice, if you like.
