Dukkah Butter Curry

• 50ml Telegraph Hill Lemongrass Makrut Lime and Chili EVO
• 8 skinless boneless chicken thighs, cut into chunks
• 1 white onion, finely chopped
• 3 garlic cloves, crushed
• 2tsp fresh ginger, grated
• 100g Telegraph Hill Dukkah Butter
• 300ml coconut milk (or Coconut cream for a creamer curry)
• 400g can chopped tomatoes
• cooked basmati rice, to serve
• coriander & roast peanuts to serve

1.  Heat 1/2 of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden.
2. Fry the onion for 8 minutes until softened
3. Add the garlic and ginger and the remaining oil and fry for 1 min.
4. Stir in the Telegraph Hill dukkah butter, coconut milk and tomatoes, and bring to a simmer.
5. Return the chicken to the pan and cook for 30 mins until the sauce thickens and the chicken is cooked through.
6. Serve coriander, roasted peanuts and rice.

I have always had a love for “curries”. This one is quick to cook and doesn’t require 100’s of ingredients while still being extra tasty.