Chicken thigh curry

Prep Time 20 min

Cuisine Savoury

Use Within 2 days


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 purĆ©e, paprika, chilli sauce,Ā  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.



ServesĀ 4

  • 600g chicken thigh

  • 2 tbsp rapseed oil

  • For the marinade:

  • 2 tsp black peppercorns

  • 1 cinnamn stick

  • 1 tsp coriander seeds

  • 2 tbsp paprika

  • 1 tbsp hot chilli powder

  • 1 bunch coriander

  • 1Ā whole garlic

  • juice 1 lime

  • 50ml fish sauce

  • 3 tbsp chilli sauce

  • 100ml coconut milk

  • For the sauce:

  • 50g butter

  • 1 large onion

  • 1 whole garlic, minced

  • 1 tbsp tomato puree

  • 1 tbsp paprika

  • 1 tbsp chilli sauce

  • 250ml chicken stock

  • 200ml coconut milk

  • 200g ManiLife Deep Smooth

  • 1 tbsp sugarĀ 


Deep Roastā„¢ Crunchy Peanut Butter - Tub

Deep Roast

Original Roast Crunchy Peanut Butter - Tub

Original Roast

Deep Roastā„¢ Smooth Peanut Butter - Tub

Deep Roast