recipe of the month




  • Smooth peanut butter  150g
  • Onions 2 – 1 roughly chopped, 1 diced
  • Ginger 50g after peeling
  • Ground cumin  1 tbs
  • Ground coriander  2 tbs
  • Ground turmeric  1 tsp
  • Cayenne pepper 1 tsp
  • Chilli 1 sliced in half and deseeded
  • Veg oil 1 tsp
  • Coconut milk 1 can
  • Chicken stock cube 1 crumbled
  • Chicken thighs  8 deskinned
  • Sweet potatoes 500g peeled and chunked



  • Coriander – handful chopped
  • Red chilli – finely sliced
  • Roasted peanuts – 2 tbs roughly chopped
  • Cooked rice


  1. Put the peanut butter into a bowl , add 400ml boiling water and mix until smooth.

  2. Put the roughly chopped onion, chilli ginger and spices into a food processsor and whizz to a paste.

  3. Heat a pan and add the oil and diced onions and fry until soft.

  4. Stir in the paste and fry until fragrant.

  5. Add the coconut milk and peanut water then the stock cube and chicken thighs.

  6. Put the lid on and simmer on a low heat for 45 mins stirring from time to time so the bottom doesn’t stick.

  7. Add the sweet potato and cook for 15 – 20 mins until al dente. If the sauce is too thick add a splash of water.

  8. Serve on rice with the coriander chilli and peanuts as garnish.


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