Ingredients

The following ingredients have 4 Servings
  • 8 whole chicken thighs, skinned
  • ground to make 1 tsp black peppercorns
  • 4 tbsp vegetable oil
  • a thumb-sized piece ginger, skin on finely grated
  • 1 large onion, finely chopped
  • 1-2 tsp dried chilli fakes, to taste
  • 2 tbsp tomato purée
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds, toasted and ground
  • 400g tin plum tomatoes
  • 200g (look for one with no added sugar) peanut butter
  • 1 red chilli, finely sliced
  • 50g roasted salted peanuts, roughly chopped
  • a small bunch coriander, roughly chopped
  • to serve steamed rice

Instruction

  • Season the chicken with salt and the ground black pepper and heat the slow cooker to high or low, depending on desired cooking time.
  • Heat the oil in a frying pan over a medium heat, then fry the ginger, onion and chilli flakes for 10 minutes, until soft but not coloured. Add the chicken, tomato purée and spices, and cook for 5 minutes, mixing well to coat.
  • Add the tinned tomatoes and bring to the boil, then tip the contents of the pan into the slow cooker along with the peanut butter, 500ml of boiling water and a little seasoning. Mix well and cover. Cook for 3-4 hours on high or 6-8 hours on low, until the chicken is tender and the sauce has thickened.
  • To serve, scatter over the chilli, peanuts and coriander, and serve with steamed rice.