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  • Toby Kramer


What is the best aspect of this recipe? Making a dish with the big flavours, basic ingredients straightforward, fast, and can go from the pan to the plate in under thirty minutes.


  • 2 tbsp olive oil

  • 8 skinless and boneless chicken thighs, cut into chunks

  • 1 onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 2tsp fresh ginger, grated

  • 2tbsp garam masala

  • 100g smooth peanut butter

  • 400ml coconut milk

  • 400g chopped tomatoes

  • Handful of coriander – ½ roughly chopped for use in the sauce, ½ leaves picked for garnish (not a kid’s favourite so serve on the side)

  • roasted peanuts, to serve

  • Rice to serve – cooked to packet instructions


  1. Place a large, deep frying pan over a medium heat and add one of oil.

  2. Add the chicken in batches to brown, then set aside.

  3. Into the same pan, add the onions and fry until softened, then add the garlic and ginger and fry in the other 1 tbsp oil for 1 minute.

  4. Add the garam masala and fry for 1 min more, keeping the heat low.

  5. Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer.

  6. Return the chicken to the pan and add the chopped coriander.

  7. Simmer until the sauce thickens and the chicken is cooked through.

  8. Serve with rice and top with roasted peanuts.

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