Ingredients
-
1 white onion, finely chopped
-
4 garlic cloves, crushed
-
1 inch piece fresh ginger, peeled and finely chopped
-
1 large red chilli, finely chopped
-
600g skinless chicken thighs
-
100g peanut butter (no added sugar)
-
1 x 400g tin peeled plum tomatoes
-
1 tbsp tandoori curry powder
-
1 star anise
-
2 tsp Thai fish sauce
-
2 tsp dark soy sauce
-
1 tsp chiu chow chilli oil
-
1 lime, 1/2 juiced, 1/2 cut into wedges
-
1 tbsp cornflour
-
2 tbsp Greek yoghurt (0% fat), optional
-
Large handful of fresh coriander leaves, finely chopped
-
1 tbsp garam masala
-
TO SERVE
-
30g unsalted peanuts, toasted and roughly chopped
Directions
-
Place the onion, garlic, ginger and red chilli in a small blender and blitz to a paste.
-
Tip into a slow cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, dark soy sauce, Thai fish sauce, chiu chow chilli oil and lime juice. Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously.
-
Place the lid on top and cook on low for 4 hours.
-
Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with wholegrain rice and the lime wedges on the side.
