Coriander chicken curry

Method
Prep:5min  ›  Cook:30min  ›  Ready in:35min 

1. If using chicken on the bone, I tend to trim and par-cook to remove some of the fat. Otherwise start by frying the onions in oil until soft.
2. Over a low heat, add the spices and gently fry until things start to stick. Remove from heat and stir in the peanut butter. Experiment with the spices to suit your own taste.
3. If using chicken breasts, cut into generous chunks and add to the pan now. Mix over a low heat, adding a little water as you go - the sauce needs to be served 'thick', so don't add too much or you'll be waiting a long time for it to reduce. If using chicken on-the-bone, add to the sauce now.
4. The dish can simmer on the hob or in the oven - just keep an eye on the sauce drying-out too much. In the time it takes to boil some water and cook the rice, the dish is ready. However, I leave a little longer when using chicken on-the-bone to ensure it is tender.
5. Season with salt to taste and serve.

Tip

After years of making with chicken breast, I'm now favouring chicken on-the-bone for the extra flavour it gives.

Serving suggestions:

I serve this rich dish with American long-grain rice. A squirt of lemon juice to the sauce before serving is optional and chopped fresh coriander if you're trying to impress!