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


1st Step

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.

2nd STEP

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.

3rd STEP

If desired, top with the remaining coriander, toasted peanuts, and rice.