Prep: 10 mins
Cook: 40 mins
Serves: 4
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
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