Method

Add all of the ingredients for the marinade into a food processor and blitz until smooth. Marinade the chicken with the paste for at least 6 hours (ideally 12 hours for full flavour!)

For the sauce, add butter to a pot on medium heat, then add the onions and cook them for a few minutes. Add the garlic and the ginger and cook for about a minute, stirring constantly.

Add the tomato purée, paprika, chilli sauce,  salt, sugar, and chicken stock and bring it to a boil. Add the coconut milk and Manilife Deep Roast Smooth Peanut Butter and cook on low heat for about 15 minutes.

In the meantime, grill the chicken thighs for about 4-5 minutes each side. Remove the pot from the heat and blitz the sauce until smooth with a hand blender.

Serve the chicken thighs with your new favourite sauce and white rice.