The Home Economics Bit
Did you know?
Garam masala is a blend of ground spices used extensively in Indian cooking. The most common spices used in garam masala are cumin, coriander, cardamom, cloves, cinnamon, black peppercorns, and nutmeg. Generally, garam masala is made by toasting whole spices until fragrant, and then grinding them into a fine powder. In Southern India the spices are often formed into a paste afterwards by adding in coconut milk or water.
Gluten Free Peanut Butter Chicken
- 1 tbsp rapeseed oil
- 4 chicken breast fillets free range, diced
- 2 garlic cloves crushed
- 1 onion finely diced
- 2 tbsp garam masala ensure gluten free
- 100 g smooth peanut butter ensure gluten free
- 400 ml tomato passata
- 400 ml coconut milk
- salted peanuts to garnish
- Heat 1 tbsp of rapeseed oil in a deep non-stick pan over a medium heat. Add the onion and cook for 4-5 minutes until softened and translucent.
- Add the garlic and cook for a further 2-3 minutes until softened.
- Add the chicken and cook for 4-5 minutes, to seal.
- Add the garam masala and cook for 1 minute.
- Stir in the peanut butter, coconut milk and tomato passata. Bring to the boil, then immediately reduce to a simmer.
- Continue to cook for 30 minutes – at a simmer – until the sauce ahs reduced and thickened to a desirable consistency, and the chicken is cooked through.
- Serve with basmati rice, garnished with a scattering of salted peanuts.