Credit to Food Wishes for the recipe. Easy to do and a good alternative to other curry options.

Spices

• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika or Kashmiri chilli powder
• 1/2 teaspoon cayenne or chilli powder
• 3 tsp salt
• OR 2 tbsp of curry powder instead of spices above

• 1 kg chicken breast
• 2 tbsp vegetable oil
• 1 onion, fine chopped
• 1 tbsp ginger
• 6 garlic cloves, minced
• 1 tbsp tomato puree
• 120g peanut butter
• 1 tbsp brown sugar
• 750 ml chicken stock
• 50g roasted peanuts
• Chopped coriander
• Lime segments
• Basmati Rice

Cut chicken breast in half, book style. And then cut into thin square pieces. Add oil to pot on highish heat and cook the chicken for a few minutes on both sides. Remove to plate.

To the same pot, add a little more oil. Then add onion, ginger and garlic and cook for a few minutes until onion starts to brown. Add tomato paste and cook until it starts to caramelise on the bottom of the pan. Add curry powder and stir in.

Stir in the chicken stock. Then add the peanut butter. Over low heat let it reduce a little for 5 mins. Then add the chicken back in. Add chopped coriander, peanuts, and a good squeeze of lime.

Serve with basmati rice and lime segments.