-2 tablespoon vegetable oil
-8 skinless boneless chicken thigh, cut into chunks
-1 garlic clove, crushed
-2 red chillies, finely sliced (deseeded if you don’t like it too hot)
-2 tablespoon fresh gingergrated
-2 tablespoon garam masala
-100g smooth peanut butter
-400ml can coconut milk
-400g can chopped tomatoes
-1 small bunch coriander, ½ roughly chopped, ½ leaves picked
-roasted peanuts, to serve
-cooked basmati rice, to serve
-Heat 1 tablespoon of the oil in a deep frying pan over a medium heat. Turn the chicken brown in batches, setting aside once it’s golden. Fry the garlic, chilli and ginger in the other 1 tablespoon oil for 1 min. Add the garam masala and fry for 1 min more.
-Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
-Serve with the remaining coriander, roasted peanuts and rice, if you like.
-2 skinless, boneless chicken breast halves
-salt and pepper to taste
-1 tablespoon olive oil (Bertolli Extra Virgin Olive Oil)
-1 pinch dried oregano
-2 sprigs fresh parsley, for garnish
-Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
-When oil is hot, put the chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.