Here’s a mediocre chicken recipe, which—from the ingredient list—looks like it would be quite delicious. It’s only a 6.5/10, though. I snagged this from the BBC, which is great for news, but apparently they need some work in the culinary department. It’s not terrible, mind you, but a little bland for the Feral Cooks.
I altered the recipe a bit for better clarity and I recommend adding a ton more spices, including some curry powder, ground turmeric, ground cumin, ground cinnamon and whatever other “Indian” spices you like.
What you’ll need
- 2T neutral oil
- 8 skinless boneless chicken thighs cut into 1.5-inch pieces
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 Thai chilies, finely sliced (deseed if you want less heat)
- 2t fresh ginger, grated
- 2T garam masala
- 3.5 oz (100g) smooth peanut butter
- 1 400ml can coconut milk
- 1 400g can chopped tomatoes
- 0.5 cups coriander, chopped
- 3T roasted peanuts, coarsely chopped
What to do
Heat 1T of the oil in a high-sided frypan over medium heat. Brown the chicken, setting it aside when browned. Fry the onion in the same pan until softened, then add the other 1T of oil, garlic, chili and ginger, stirring and cooking for a minute before stirring in the garam masala and cooking for a minute more.
Stir in the coconut milk, tomatoes and peanut butter, then bring it to a simmer. Return the chicken to the pan and add half the chopped coriander. Cook for about 30 mins until the sauce thickens and the chicken is cooked through.
Top each serving with some of the remaining coriander and roasted peanuts. Serve with basmati rice or naan.
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