This is super quick to make and tastes delicious. Someone said “oh its just chicken satay then” well kinda of but more intense. Try it you won’t be disappointed.
2tsp vegetable oil
8 skinless and boneless chicken thighs cut into chunks
1 garlic clove crushed
2 red chillis, deseeded and finely sliced
2 tsp fresh grated ginger
2 tsp garam masala
100g smooth peanut butter
1 tin of chopped tomatoes
1 tin of coconut milk
Small bunch of coriander – ½ roughly chopped ½ leaves picked
Cooked basmati rice to serve
Heat 1 tbsp of the oil in a deep frying pan and brown the chicken in batches and set aside
Fry the garlic, chilli and ginger in the other oil for 1 min, add the garam masala and fry for another minute.
Stir in the peanut butter, coconut milk and tomatoes, 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 has cooked through.
Serve with the remaining coriander and rice.