Chicken & peanut butter curry
- 2 tbsp oil
- 500g pack chicken thigh fillets
- 2 onions, chopped
- 1 clove garlic, chopped
- 1 level tsp ground coriander
- 1 level tsp ground cumin
- 1/2 level tsp dried chilli flakes, crushed
- 1/4 level tsp groundcinnamon
- 2 red peppers, de-seeded and roughly chopped
- 125g crunchy peanut butter
- 50g tomato purée
- 450ml chicken stock made with 1 stock cube
- 1 bay leaf
- 1 medium sweet potato, peeled and cubed
- 1 level tbsp cornflour
- Cooked rice, to serve
Heat half the oil in a large frying pan and cook the chicken thighs for 3 minutes on each side, until golden. Transfer to a large pan with the juices.
Heat the rest of the oil in the frying pan and cook the onion for 5 minutes, until soft and translucent. Add the garlic and cook for 1 minute.
Stir in the ground coriander, cumin, chilli flakes and cinnamon. Add the red peppers and 100ml water, and heat until simmering. Stir in the peanut butter and tomato purée until evenly mixed.
Add to the pan of chicken pieces with the stock and bay leaf. Heat until simmering, then cover and simmer gently for 30 minutes.
Add the sweet potato and cook for another 30 minutes. Stir often, making sure the spoon goes right to all corners of the pan, so the peanut butter doesn't settle to the bottom.
Mix the cornflour with 2 tbsp cold water. Stir into the curry, then simmer for 1 minute, until thickened. Serve with rice.