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1
Brown the chicken thighs, over 1 tbsp avocado oil in a frying pan over a medium heat. Set aside once golden.
2
Fry the onion until softened. Add garlic, chilli and ginger and add 1 tbsp avocado oil for a further minute.
3
Add the garam masala spice blend and fry for 1 more minute.
4
Add the peanut butter, coconut milk and tomatoes, and bring to a simmer.
5
Add the chicken back to the pan and add in chopped coriander.
6
Cook for 30 minutes - until the sauce thickens and the chicken is cooked through.
7
Serve with a Barenaked side of your choice.
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