Peanut Butter Chicken

Ingredients for  4  Servings

• 1 tbsp

  Olive or vegetable oil
• 4

  Large chicken thighs, skin removed and boneless, each cut into 8 chunks
• 2

  Large shallots, peeled and sliced
• 2

  Red peppers, cut into long 1cm wide slices
• 1

  Red chilli, seeds removed and chopped
• 3

  Garlic cloves, finely sliced
• 400ml

  Tin of coconut milk
• 4 tbsp

  Peanut butter (smooth or crunchy)
• 2

  Limes, juice only
• 2 tbsp

  Soy sauce
• 2 tbsp

  Chopped fresh coriander leaves, to garnish (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened.
2. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked.
3. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness.
4. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.