2 chicken breasts, sliced into strips
200g chopped tomatoes
1 red chilli, chopped
1 tablespoon peanut butter
100mls coconut milk
60g wholegrain rice
Food Staples:
1 teaspoon grated ginger
1 teaspoon garam masala spice
Small bunch coriander
Place wholegrain rice in a pot of boiling water and simmer until cooked for approximately 40 minutes
To make the peanut butter sauce combine the ginger, chilli, masala spice, peanut butter, coconut milk and chopped tomatoes in a bowl
Add the sauce to a deep pan on medium heat
Add the chicken strips and simmer until the chicken is cooked through for approximately 10 minutes
Serve the chicken with cooked rice and topped with chopped coriander
