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

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

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

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

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

Serve.

Nutrition Facts

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Serving size