Thai-style peanut chicken & potato curry

• Chicken thighs (bone-in)800g
• Brown onions150g
• White potatoes400g
• Medium curry powderstore cupboard15g
• Smooth peanut butter60g
• Coconut milk (400ml tin)1
• Basmati rice300g

Plus salt and pepper. About £4.38 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks.

2. 2

   Fry 1 chopped onion for 5 minutes, add 1 tbsp curry powder for 1 minute, then add the chicken and fry for 5 minutes.

3. 3

   Add 400g potatoes cut into small cubes, 1 tin coconut milk, 60g peanut butter and 200ml water. Simmer for 20 minutes until the potatoes are tender and the chicken cooked through.

4. 4

   Cook 300g rice following the pack and serve with the curry.