2 tbsp. vegetable oil
8 chicken thighs, cut into chunks, skinless boneless
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced
2 tsp fresh ginger, grated
2 tbsp garam masala
100 g smooth peanut butter
400 ml coconut milk
400 g tomatoes, chopped
coriander, ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve
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 tablespoon oil for 1 minute. Add the garam masala and fry for 1 minute more.
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 minutes until the sauce thickens and the chicken is cooked through.
Serve with the remaining coriander, roasted peanuts and rice, if desired.
Sugar: 6g
:
Calcium: 67mg
Calories: 883kcal
Carbohydrates: 16g
Cholesterol: 221mg
Fat: 72g
Fiber: 4g
Iron: 6mg
Monounsaturated Fat: 23g
Polyunsaturated Fat: 12g
Potassium: 1136mg
Protein: 47g
Saturated Fat: 32g
Sodium: 308mg
Trans Fat: 1g
Vitamin A: 1010IU
Vitamin C: 17mg
