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Peanut Butter Chicken

Everyone will love this new way with chicken! The peanut butter adds a lovely creaminess to the coconut-scented sauce, and a bit of finely sliced red pepper adds just the right amount of heat. Chicken thighs are the correct choice here as they stand up well to the flavorful sauce and remain moist. Serve over steamed basmati rice and sprinkled with chopped peanuts.

Peanut Butter Chicken

2 tbs. vegetable oil
8 skinless, boneless chicken thighs, cut into chunks
1 garlic clove, crushed
2 red chilies, deseeded and finely sliced
1 tsp. fresh grated ginger
2 tsp. garam masala
3½ oz. smooth peanut butter (scant ½ cup)
14 oz. can coconut milk (we used lite)
14 oz. can chopped tomatoes
small bunch cilantro, half roughly chopped and half left whole
roasted peanuts, chopped, to serve
steamed basmati rice, to serve

Heat 1 tbs. oil in a deep skillet over a medium heat. Brown the chicken in batches, setting aside once golden. Stir in the garlic, chili, and ginger with the other tbs. of oil for 1 minute. Add the garam masala and stir 1 minute longer.

Tip in the peanut butter, coconut milk, and tomatoes. Bring to a simmer and return the chicken to the pan, then add the chopped cilantro. Simmer for 30 minutes, until the sauce thickens. Serve over rice and sprinkled with whole cilantro.

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