Peanut butter chicken
Chef DefneKitchen Studio chef · October 14, 2026Chicken thighs simmered in a rich sauce of tomatoes, coconut milk and peanut butter, spiced with garam masala and fresh chilli. Leftovers freeze well, so it works for lunches later in the week.
Ingredients · 13
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- Avocado oil2 tbsp
- Chicken thighsBoneless, skinless, in chunks8
- OnionFinely chopped1
- Garlic clovesCrushed3
- Red chillies (deseed for less heat)Finely sliced2
- GingerGrated2 tsp
- Garam masala2 tbsp
- Smooth peanut butter100 g
- Coconut milk400 ml
- Chopped tomatoes (canned)400 g
- CorianderLeaves picked, roughly chopped½ bunch
- PeanutsRoasted, to serve
- Cauliflower riceTo serve
Method · 5 steps
- 1
Pour 1 tbsp of the avocado oil into a deep frying pan set over a medium heat. Add the chicken a batch at a time and colour it until golden, transferring each batch to a plate.
- 2
In the same pan, soften the onion for 8 mins. Pour in the other 1 tbsp of oil along with the garlic, chilli and ginger. Cook for 1 min, then stir in the garam masala and cook for a minute longer.
- 3
Mix in the tomatoes, coconut milk and peanut butter, then bring to a gentle simmer. Put the chicken back in the pan, along with some of the chopped coriander.
- 4
Leave to bubble for 30 mins, by which time the sauce should have reduced and the chicken be thoroughly cooked.
- 5
Serve topped with the rest of the coriander and the roasted peanuts, with rice or cauliflower rice on the side if you like.
