Peanut Butter Chicken

Cook Time 50 minutes

Servings 4

Ingredients

1 tbsp peanut or vegetable oil

8 chicken thighs (about 2kg), ideally bone in, skin removed

1 onion, sliced

2 cm piece of ginger, grated

1 garlic clove, chopped

1 tsp ground turmeric

210g (¾ cup) chunky peanut butter

2 tbsp honey 

3 tbsp light soy sauce 

500ml (2 cups) chicken stock 

250ml (1 cup) coconut milk, plus extra to serve

1 red capsicum, deseeded and cut into 2 pieces

Zest and juice of 1 lime

Salt and pepper

To garnish, red chilli, toasted peanuts & 1 makrut lime leaf finely sliced

Method

Heat oil in a large sauté pan over medium-high heat. Add the chicken, in batches if necessary, and cook for 2 minutes on each side until golden brown. Remove from the pan and set aside. Add the onion to the pan and fry for 5 minutes until softened and golden, then stir in the ginger, garlic, turmeric, peanut butter, honey, light soy sauce and 500ml chicken stock.

Return the chicken to the pan and turn to coat in the onion and peanut butter mixture. Season with salt and pepper. Bring to the boil, then turn the heat down to low. Cover with the lid and gently simmer for 30 minutes until the chicken is cooked through and the sauce is thick.

Add the coconut milk, capsicum a further 10 minutes then add lime zest and juice.

Serve the peanut butter chicken with the chilli, peanuts and makrut lime leaf scattered over the top.