Peanut Butter & Coconut Chicken Thighs

Heat the oil in a large deep pan or casserole dish over medium heat. Add the chopped onions and cook for 6–7 minutes until soft and lightly golden.

Stir in the garlic granules, ground ginger and chilli flakes and cook for 1 minute until fragrant.

Add the chicken pieces, season with salt and black pepper, and cook for 6–8 minutes until browned all over.

Sprinkle over the garam masala and stir so the chicken is evenly coated. Cook for 1 minute.

Add the peanut butter and stir until it coats the chicken, then pour in the coconut milk and chopped tomatoes, mixing until smooth.

Bring to a gentle simmer, then reduce the heat, cover and cook for 25–30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Taste and adjust the seasoning. Add a splash of water if the sauce is too thick, or simmer uncovered for 5 minutes if it needs reducing. Serve half and allow the rest to cool completely before freezing.