Ingredients:

• 8lbs. chicken thighs, diced
• 1/2 cup oil
• 3 large onions, diced
• 20oz tomatoes, diced
• 4 tsp tumeric
• 4 tsp coriander 
• 4 tsp cumin
• 3 tsp black pepper
• 3 tsp kosher salt
• 3 tsp cardamom
• 2 tsp cayenne 
• 2 tsp garlic, minced
• 2 tsp ginger, minced
• 96oz chicken stock
• 1 cup creamy peanut butter
• 2 cups peanuts, roasted
• 1 cup cilantro, chopped
• 13.5oz unsweetened coconut

Instructions:

• Pre-heat Matador to medium heat.
• Add the oil and onions and cook until the onions are slightly caramelized (5-6 minutes).
• Add the tomatoes and cook until all the water has been cooked out (5-6 minutes).
• Add all the aromatic spices, ginger, and garlic, then cook 4-5 minutes until the spices are very fragrant and toasted.
• Add the chicken thighs and cook for 4-5 minutes.
• Add the chicken stock and allow to simmer for 20-25 minutes.
• Add the peanut butter and coconut milk, then simmer for 2-3 minutes.
• Add the roasted peanuts and cilantro.

Note:

• Best enjoyed with basmati rice and naan bread.