Tigger's Peanut Chicken Stew

  • Grind the coriander, cumin and mix into 2 tbsp yoghurt with the cloves

  • Put the chicken into the yoghurt mix

  • Get 1.5 tbsp oil hot in a pan

  • Fry the onions and ginger, garlic, chilli

  • Add the chicken and yoghurt and fry until slightly browned

  • Add the zest of 1/2 lemon

  • Add 200ml chicken stock

  • Keep in on a low heat for 20 minutes

  • Add the red peppers

  • Stir in 1.5 heaped tablespoon smooth peanut butter

  • Cook for a final 10 minutes

  • Season to taste

Serve with rice boiled with cardamom pods


4 x chicken thighs – skin off optional

4 x chicken legs – skin off optional

2tbsp natural yoghurt

1 tsp coriander seeds

1 tsp cumin seeds

1 onion diced

½ chilli pepper

Garlic clove – finely chopped

Knob of ginger – finely chopped

5 x clove

200ml chicken stock

3 long red peppers

1 Lemon

Peanut butter


Basmati rice

Cardamom pods


Read Tigger’s interview here