Frango com Manteiga de Amendoim (Chicken in Peanut Sauce)

Ingredients

400 g boneless chicken thighs, cut into bite sized pieces

1 garlic clove, crushed and sliced

2 red chilies, chopped

1 tsp grated ginger

1 tsp garam masala

50 g smooth peanut butter

200 ml coconut milk

200 g chopped tomatoes

salt, pepper, salted peanuts, cilantro

Directions

In a heavy bottom high sided pan, heat some oil and when hot add the chicken pieces frying until brown on all sides then remove and set aside.

Turning the heat to low, fry the garlic, chilies, ginger, and garam masala for about a minute in the leftover oil.

Add the peanut butter, coconut milk, and tomatoes to the pan, stir and increase the heat to bring the the mixture to a boil.

Once the mixture is boiling turn the heat back down and add the chicken pieces and some of the cilantro (reserving the rest for topping). Cook for about 20-25 minutes until the chicken is fully cooked and the sauce is to your preferred thickness.

Adjust seasoning, top with cilantro peanuts, and serve with rice.

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Frango com Manteiga de Amendoim (Chicken in Peanut Sauce)