Grilled flaky naans
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish
Peanut butter chicken
Serves 4
Easy
Prep:
Cook:
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Skip to ingredients
- 2tbsp vegetable oil
- 8 skinless boneless chicken thighscut into chunks
- 1 onionfinely chopped
- 3 garlic clovescrushed
- 2 red chilliesfinely sliced (deseeded if you don't like it too hot)
- 2tsp fresh gingergrated
- 2tbsp garam masala
- 100g smooth peanut butter
- 400ml coconut milk
- 400g can chopped tomatoes
- coriander½ roughly chopped, ½ leaves picked
- roasted peanutsto serve
- cooked basmati riceto serve
Nutrition: per serving
- kcal572
- fat43g
- saturates20g
- carbs11g
- sugars7g
- fibre3g
- protein33g
- salt0.3g
Method
step 1
Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
step 2
Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
step 3
Serve with the remaining coriander, roasted peanuts and rice, if you like.
