Chicken in peanut-coconut sauce

Ingredients for 3 servings:

• 600 g chicken, cut into small pieces
• 1 garlic clove(s)
• 3 tbsp rapeseed oil
• Chili flakes as desired
• 1 tsp ginger, grated
• 400 g diced tomatoes
• 400 ml coconut milk
• 2 tsp garam masala
• 1 tbsp coriander, chopped
• 100 g peanut butter (100% peanuts)
• 1 tbsp peanuts, chopped
• e.g. sweet potato(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low-carb, Thai variation

Heat 2 tablespoons of rapeseed oil in a pan and brown the chopped chicken. Set aside. Peel and chunk the sweet potatoes. Cook in salted water for a few minutes until tender (but not too tender). Heat the remaining oil in the pan used to brown the chicken, add the garlic, and heat with the chili flakes and ginger. Add the tomatoes, coconut milk, sweet potatoes, and peanut butter one at a time. Season with 2 teaspoons of garam masala and salt to taste. Let the sauce simmer for a few minutes. Then add the chicken back in, heat through, and stir in the chopped cilantro. Sprinkle with chopped peanuts to serve. Tip: Serve with basmati rice and/or Indian naan bread. 700 kcal per serving.