Peanut butter chicken


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You'll cherish this new, spending plan chicken dish. Any extras freeze well and make a convenient lunch.

Cooking Ingredients

    2tbsp avocado oil
    8 skinless boneless chicken thighs, cut into lumps
    1 onion, finely slashed
    3 garlic cloves, squashed
    2 red chillies, finely cut (deseeded in the event that you could do without it excessively hot)
    2tsp new ginger, ground
    2tbsp garam masala
    100g smooth peanut butter
    400ml coconut milk
    400g can slashed tomatoes
    coriander, ½ generally slashed, ½ leaves picked
    simmered peanuts, to serve
    cauliflower rice to serve

Cooking Direction

    Stage 1
    Heat 1 tbsp of the oil in a profound skillet over a medium intensity. Brown the chicken in bunches, saving once brilliant. Broil the onion for 8 minutes until mellowed. Then add the garlic, stew and ginger and broil in the other 1 tbsp oil for 1 min. Add the garam masala and sear for 1 min more.

    Stage 2
    Mix in the peanut butter, coconut milk and tomatoes, and bring to a stew. Return the chicken to the skillet and add the hacked coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

    Stage 3
    Present with the leftover coriander, cooked peanuts and rice, assuming you like.