Creamy, mild and delicious. This curry is cheap, easy and quick to prepare, perfect for a weeknight dinner. It might not sound like your usual match-made-in-heaven-flavour-combination, but trust me, it's amazing!
- 1 tbsp coconut oil
- 6-8 chicken thighs (or a mix of thighs and drumsticks)
- 1 large sweet potato or 2 small ones, cubed
- 2 garlic cloves, minced
- 2 tsp ground ginger
- 2 tsp garam masala
- 100 g crunchy no-added-sugar peanut butter
- 400 ml coconut milk
- 3-4 large tomatoes, diced
- handful of frozen spinach, optional
- 1/2 pack fresh coriander, roughly chopped
- cooked quinoa or cooked brown rice, to serve
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Melt the oil or butter in a large frying pan or stockpot and brown the chicken in it for 5-7 mins until golden on the outside. Add the sweet potato pieces, garlic and spices and fry for another 3-4 mins to slightly soften the potato.
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Add the peanut butter, coconut milk and tomatoes and bring to the boil. Cover and simmer the dish for 30-45 mins, until the chicken is cooked through and the sauce reduced slightly. Add the frozen spinach for the last 5 mins of cooking time.
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Serve topped with fresh coriander alongside cooked quinoa, rice or naan bread.