Peanut butter chicken

• avocado oil↗2tbsp tbsp
• skinless boneless chicken thighs↗8

  cut into chunks

• onion↗1

  finely chopped

• garlic cloves↗3

  crushed

• red chillies↗2

  finely sliced (deseeded if you don't like it too hot)

• fresh ginger↗2tsp tsp

  grated

• garam masala↗2tbsp tbsp
• smooth peanut butter↗100g g
• coconut milk↗400ml ml
• can chopped tomatoes400g g
• corianderbunch of

  ½ roughly chopped, ½ leaves picked

• roasted peanuts↗

  to serve

• cauliflower rice↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Serve with the remaining coriander, roasted peanuts and rice, if you like.