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.
Ingredients
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
Directions
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.