2 tbsp vegetable oil
1 garlic clove, crushed
2 tbsp fresh ginger, grated
100g Goody Creamy Peanut Butter
400ml can coconut milk
1 can Goody sieved tomatoes
4 cups cooked chicken breasts, cut into chunks
1 small bunch coriander, ½ roughly chopped, ½ leaves picked
Roasted peanuts, to serve
Cooked basmati rice, to serve
1.Heat the oil in a deep frying pan over a medium heat. Fry the garlic and ginger in for 1 min.Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Add the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens.
2.To serve add the cooked rice and top with the chicken, sprinkle the remaining coriander, and roasted peanuts.