2 tablespoons vegetable oil
8 chicken thighs, skinless and boneless, cut into pieces
1 finely chopped onion
3 smashed garlic cloves
2 thinly sliced red chilies (deseeded if you don’t like it too hot)
2 tsp grated fresh ginger
2 tablespoons garam masala
100g peanut butter, smooth
400ml of coconut milk
400g chopped tomatoes from a can
12 coriander, coarsely chopped; 12 leaves, plucked
To serve, roasted peanuts
ready-to-serve basmati rice
In a deep frying pan over medium heat, heat 1 tbsp of the oil. Brown the chicken in batches, setting it aside when it’s golden brown. Cook for 8 minutes, or until the onion has softened. Then add the garlic, chilli, and ginger and cook for 1 minute in the remaining 1 tbsp oil. Fry for 1 minute longer after adding the garam masala.
Bring to a simmer with the peanut butter, coconut milk, and tomatoes. Return the chicken to the pan and sprinkle with the coriander. Cook for 30 minutes, or until the sauce thickens and the chicken is well cooked.
If desired, top with the remaining coriander, toasted peanuts, and rice.