Directions

Chicken Preparation

1. Marinate the diced chicken in the salt, cayenne pepper / hot chilli and nutmeg or smoked paprika for at least 30 minutes.

Cooking Option #1 - Ninja Foodi or Pressure Cooker

1. Place the chicken in the Ninja Foodi or Pressure Cooker with 250ml water and pressure cook on high for 5-7 minutes, depending on the size of the chunks.

2. Remove from the Ninja Foodi / Pressure Cooker when finished and place into a bowl with all the leftover liquid. Set to one side.

3. Switch the Ninja Foodi to Sauté function on high and add the butter.

4. When the butter has melted, sauté the shallots (and garlic if you're using it) until golden brown.

5. Turn the heat down to medium-low / low, add the nutmeg, green chillies to taste and the tomato passata / chopped tomatoes. Allow to simmer for 5 minutes.

6. Remove the chicken from the liquid and place into the sauce. Measure out 200ml of the liquid from the chicken and add this to the sauce as well.

7. Simmer covered for 10 minutes on low.

8. Stir in the peanut butter / almond butter and simmer on low for another 5 minutes before serving.

Cooking Option #2: In A Pan

1. In a large saucepan, add the diced chilli and melt the butter.

2. Add the shallots (and garlic if you're using it) and fry for a couple of minutes to soften.

3. Add the chicken and cook until golden on all sides (around 10 minutes).

4. Add the passata (and, if you're using it, the bouillon / cube). Simmer for another 10 minutes or so, ensuring the chicken is fully cooked.

5. Turn off the heat and stir in the peanut / almond butter. If the butter is particularly thick (or cold), microwave it (in a microwavable container!) for just 15 seconds or so before stirring in.