600g |
bone-in chicken thighs, skinned |
1 teaspoon |
salt |
|
freshly ground black pepper |
4 tablespoons |
vegetable oil |
5cm |
fresh ginger, finely grated |
1 |
large onion, finely diced |
1-2 teaspoons |
chilli flakes, to taste |
1 teaspoon |
ground coriander |
1 teaspoon |
ground turmeric |
1 teaspoon |
cumin seeds, toasted and ground |
2 tablespoons |
tomato puree |
1 x 400g |
tin of plum tomatoes |
200g |
peanut butter, smooth or crunchy and unsweetened |
4 |
eggs, or as many as you want to cook (optional) |