Peanut butter chicken

Warm the oil in a large frying pan over a high heat. Add the chicken pieces and cook for about 5 minutes, turning often, until sealed and lightly coloured all over.

Lower the heat, then add the shallots, peppers, chilli and garlic. Cook for another 5 minutes, stirring now and then, until the vegetables have softened slightly.

Pour in the coconut milk and spoon in the peanut butter. Fill the empty coconut milk tin halfway with water, add this to the pan and stir until the sauce comes together.

Bring the pan to a lively simmer, cover and cook for around 7 minutes, stirring occasionally, until the chicken is fully cooked through.

For a thicker sauce, remove the lid and bubble for a few minutes until it coats the chicken nicely. Stir in the lime juice and soy sauce, then taste and tweak with extra lime or soy if needed.

Scatter over the coriander, if using, and serve hot with rice and/or steamed green vegetables.