Peanut Butter Chicken Curry | Rhodes Food Group

Ingredients

• 15 ml (1 Tbsp) sunflower oil
• 1 x onion, finely chopped
• 2 x garlic cloves, crushed
• 5 ml (1 tsp) fresh ginger, grated
• 10 ml (2 tsp) Hinds Mild & Spicy Curry Powder
• 1 x 410 g can Rhodes Quality Tomato Puree
• 250 ml (1 cup) prepared chicken stock
• 100g smooth peanut butter
• 15 ml (1 Tbsp) Rhodes Quality Apricot Jam
• 1 x 165 ml can of coconut cream
• 500 g skinless and boneless chicken thighs, sliced
• salt and freshly cracked black pepper
• To serve: fresh chopped coriander, basmati rice