Ingredients
- Main Ingredients:
- 500g boneless, skinless chicken thighs or breast, cut into small cubes
- 2–3 shallots or small onions, diced
- 1 tablespoon grated garlic or garlic paste
- 1 tablespoon grated ginger or ginger paste
- 4 tablespoons smooth peanut butter
- 6 tablespoons double cream (heavy cream)
- 1 cup warm water
- 1 teaspoon salt (or to taste)
- 2 tablespoons cooking oil
- Handful of fresh coriander leaves, chopped
- 2–3 fresh chili peppers (hot or mild), sliced
- Ground Spices:
- 1 teaspoon turmeric
- 2 teaspoons chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 teaspoons garam masala
Instructions
- Heat a large skillet over medium heat and add the cooking oil. Sauté diced onions for 2–3 minutes until softened and translucent.
- Add grated garlic and ginger, cooking until the onions turn slightly golden.
- Add chicken pieces along with turmeric, coriander powder, cumin, chili powder, garam masala, and salt. Stir and sauté for 1–2 minutes until spices are fragrant.
- Stir in peanut butter, then pour in warm water and double cream. Mix thoroughly to combine.
- Cover the skillet with a lid and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
- Adjust salt and consistency as needed.
- Finish by garnishing with chopped coriander and fresh chili slices before serving.
Notes
- Use chicken thighs for extra tenderness, but breasts also work well.
- Add a squeeze of lime at the end for brightness.
- Serve with steamed jasmine rice, basmati, or flatbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 552
- Sugar: 4g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg
