2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
1 tsp paprika
8 skinless, boneless chicken pieces

Mix spices together with a pinch of salt.
Mix ½ of the spice mix with the chicken.
Brown the chicken pieces in some hot oil.

4 Tbls sunflower oil
1 large onion, chopped
4 cloves garlic, minced
1 Tbls grated ginger
3 cups chicken stock
¾ cup smooth peanut butter
410 g chopped tomatoes
1 green pepper, cut into chunks
1 red pepper, cut into chunks

Sauté the onion in the oil.
Add the garlic and ginger. Stir in the remaining spice mix.
Pour in the stock and add the browned chicken.
Stir in the peanut butter and the tomatoes. Simmer for 30 minutes.
Add the peppers. Simmer until the chicken is cooked all the way through.

Serve over some rice.

Fresh lime wedges
½ cup roasted peanuts
Chopped fresh coriander

Butter chicken with a peanut butter twist.

Black Cat Peanut Butter Shoot.