Equipment
- Slow cooker 4 hours on high or 8 hours on low
Ingredients
- 900 grams chicken thighs cut into bite sized pieces
- 2 medium red onions peeled and chopped
- 1 garlic bulb peeled and finely chopped
- 2 red chillies finely chopped
- 1 fresh ginger (thumb sized piece) finely chopped
- 2 tsp garam masala
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp tomato puree
- 2 chicken stock pots
- 400 ml coconut milk (I like to make my own – see notes)
- 1 heaped tbsp of peanut butter
- 2 tsp honey
- 1 lemon juice only
Optional garnishing
- fresh coriander
- fresh chilli
- chopped peanuts
Instructions
- Simply add all the ingredients except for the fresh lemon juice to the slow cooker. Cook on high for 4 hours or low for 8 hours.
- Just before serving, add the juice of one lemon and stir well.
- I like to serve my peanut butter chicken with quinoa, crispy potatoes and a homemade garlic naan.
- Top with fresh coriander, red chilli and chopped nuts
Notes
To make the coconut milk:
- Buy a good quality 200g creamed coconut block with no additives.
- Add 100g (half of the block) to a jug along with 400ml of boiling water.
- Stir well.
Nutrition
Serving: 1 Serving | Calories: 548kcal | Carbohydrates: 18g | Protein: 48g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 214mg | Sodium: 940mg | Potassium: 1030mg | Fiber: 3g | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 44mg | Calcium: 79mg | Iron: 6mg
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