Name: Peanut butter chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 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; bunch of coriander ½ roughly chopped, ½ leaves picked; roasted peanuts to serve; cauliflower rice to serve

Peanut butter chicken

You'll love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch.

50 min total 10 min prep 40 min cook 4 579 cal

Instructions

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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.
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.
3 Serve with the remaining coriander, roasted peanuts and rice, if you like.