Prep: 10 mins
Cook: 40 mins
2tbsp avocado oil
8 skinless boneless chicken thighs, cut into
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
coriander , ½ roughly chopped, ½ leaves
roasted peanuts, to serve
cauliflower 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 tbsp oil for 1 min. Add the garam
masala and fry for 1 min 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 mins until the sauce thickens and the
chicken is cooked through.
Serve with the remaining coriander, roasted peanuts and rice, if
Reading your article helped me a lot and I agree with you. But I still have some doubts, can you clarify for me? I’ll keep an eye out for your answers.
I have read your article carefully and I agree with you very much. This has provided a great help for my thesis writing, and I will seriously improve it. However, I don’t know much about a certain place. Can you help me?