Summary

Ingredients

• 450 g chicken breast
• 1 large onion (s)
• 150 g peanut butter or peanut butter
• 2 tablespoon sesame oil
• 1 can tomato (s), chunky
• 150 ml vegetable stock
• 1 teaspoon garam masala
• pepper
• Chilli flakes
• 0.5 ½ bunch parsley

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Instructions

1. Cut the chicken breast into bite-sized pieces.
2. Heat the sesame oil in a large pan over medium-high heat.
3. Add the chicken pieces and fry for 4-5 minutes, stirring occasionally, until lightly golden.
4. Dice the onion and add to the pan, then stir frequently for 3-4 minutes until the onions are softened.
5. Sprinkle the garam masala over the mixture and cook for 1-2 minutes, stirring to coat.
6. Add the can of chunky tomatoes and stir to deglaze the pan.
7. Stir in the peanut butter until fully combined.
8. Pour in the vegetable stock and stir until you have a smooth sauce.
9. Season with pepper and chilli flakes to taste.
10. Reduce heat to medium-low and simmer for 4-6 minutes until the chicken reaches 74°C / 165°F internally.
11. Chop the parsley finely and sprinkle over the dish.
12. Serve with rice, millet, Ebly, or baguette.