Wow, the flavours in this curry are absolutely spot on and it’s so easy to make, you’ll be going back to this recipe time and time again. The whole curry is made in just one step, with everything thrown into a casserole dish and simmered away on the stove top.
You won’t believe the flavours you get after just 45 minutes of cooking, with the peanut sauce bringing a rich and smooth sauce that cooks the chicken until it’s perfectly tender.
Serve your curry with a nice dollop of yoghurt, steamed rice and a few crunchy papadums. You’re going to love it!
- 2 tablespoons sunflower oil
- 500g skinless chicken thigh fillets, cut into 3cm pieces
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 long green chillies, seeds removed, finely chopped
- 2 teaspoons finely grated fresh ginger
- 2-3 tablespoons mild curry paste (such as tikka masala)
- 400g can chopped tomatoes
- 400ml coconut milk
- 2 tablespoons crunchy peanut butter
- 2 tablespoons chopped coriander
- Yoghurt, to serve (optional)
- Rice, to serve
1. Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, for 5 minutes or until chicken starts to brown. Add curry paste and cook, stirring, for a further 1 minute or until fragrant. Season, then stir in tomato, coconut milk and peanut butter until combined. Cover and bake for 45 minutes or until chicken is cooked through and the sauce has thickened. Stir through chopped coriander.
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