Spicy Peanut Chicken

A rich curry in a creamy peanut sauce, a favourite with all the family.

Serves: 4
Ready In: 3-6 hours
Crockpot Time: 5-6 hours on low, 3 hours on high


8 skinless chicken thighs

1 large potato, cut into chunks

1 onion, chopped

1 clove garlic, crushed

100 g crunchy peanut butter

1 tbsp plain flour

1 x 400 g can chopped tomatoes

1½ tsp ground cumin

½ tsp mild chilli powder

1 tsp brown sugar

1 tsp turmeric

1 tbsp soy sauce

Chopped salted peanuts for garnish

Cooking Instructions:

1. Place the chicken in the stoneware and arrange the potato around the edge.

2. In a bowl combine the onion, garlic, peanut butter and plain flour, gradually add the canned tomatoes, mix well to form a thick sauce, season well.

3. Stir in the cumin, chilli, sugar, turmeric and soy sauce.

4. Pour over the chicken.

5. Cook on Low for 5-6 hours, or alternatively 3 hours on High.

6. Sprinkle with chopped peanuts and serve with boiled rice.