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Peanut Butter Chicken

Yields1 ServingCook Time40 mins

 100 g Planters Peanut Butter, smooth
 8 skinless chicken thighs, boneless, cut into chunks
 400 ml coconut milk
 1 onion, finely chopped
 3 garlic cloves, crushed
 2 tbsp garam masala
 400 g chopped tomatoes
 2 red chili peppers
 2 tsp fresh grated ginger
 2 tbsp vegetable oil
 Coriander, chopped
1

Heat oil in deep frying pan over medium heat. Fry chicken until golden brown; set aside.

2

Fry onion until soft. Add garlic, ginger, and chili peppers. Add garam masala.

3

Stir in peanut butter, tomatoes, and coconut milk. Bring to simmer.

4

Add chicken and coriander. Cook for 30 minutes until the sauce is thick and the chicken cooked through.

5

Serve.