Peanut Butter Chicken Curry

Ingredients

• 1 tbsp. 100% Coconut Oil

• 400g chicken breast (cubed)

• 1 onion (sliced)

• 2 garlic cloves (finely chopped)

• 1 thumb-sized piece ginger (finely chopped)

• 1 red chilli (deseeded and finely chopped)

• 5 tbsp. curry powder

• 1 tin chopped tomatoes

• 1 handful fresh coriander (chopped)

• 400ml light coconut milk

• 100g All-Natural Peanut Butter (Crunchy)

To serve:

• Basmati rice (around 75g per person)

• Chopped peanuts

• Coriander

Method

1. First, heat the coconut oil in a large pan and add the chicken. Season lightly and fry until cooked through and golden brown on the outside, then set aside.

2. Now, add the onion and fry until soft. Add the chopped garlic, ginger, and chilli and fry for another 1-2 minutes before adding the curry powder and a large splash of water. Bring to a simmer, stir well and cook for 5 minutes.

3. Now, add the chopped tomatoes and coriander, give it a good stir and leave to simmer for another 10 minutes, stirring occasionally.

4. Gradually stir in the light coconut milk to the sauce and then add your crunchy peanut butter. Give it all really good stir, and leave to simmer on a low heat until your curry has reached your desired consistency.

5. Serve with basmati rice and a sprinkling of chopped coriander and peanuts, then enjoy!