Richard Harris Soans
Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
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Main Description.
I discovered this dish when I was on a diet and I had found this love towards eating peanut butter for breakfast in order to shred some kilograms, I’m sure we all go through this diet process in life after being a too much of a foodie, like they say everything in excess is harmful for our beautiful health.
PinIngredients
500 GMs Chicken Boneless thighs
2 Tablespoon peanut butter
1 cup Coconut milk
1 tablespoon garlic chopped
1 teaspoon ginger chopped
2 teaspoon Garam masala
1 green chili chopped
2 Tablespoon Tomato paste
1 tablespoon peanuts crushed for garnishing
Chopped coriander for Garnishing
Salt to taste
Print RecipeInstructions
- 01
Heat half of the oil mentioned, in a deep frying pan over a medium heat for up to 5 to 6 mins. Brown the chicken in batches, setting aside once golden browned.
- 02
Same pan, add the other half oil and fry the garlic, ginger, chili, Garam masala fry for one more minute.
- 03
Stir in the peanut butter, coconut milk and tomato paste and bring it to a simmer. Return the chicken to the pan and chopped coriander cook for 15 mins until the sauce thickens
- 04
Serve with remaining coriander and roasted peanuts for garnishing.
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