Coconut & Peanut Chicken

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper




  • 1 jar of Patak's Pasanda Sauce
  • 2 green onions, thinly diced
  • 1/2 cup red pepper, diced
  • 6-8 boneless skinless chicken thighs
  • 3 tbsp sesame oil
  • 1/4 cup chopped cilantro, to garnish
  • Chopped peanuts, to garnish


  1. Heat a frying pan to medium heat. Add oil and chicken and sauté for 5-7 minutes each side until browned and cooked.
  2. Add onions and peppers and sauté another 3-4 minutes.
  3. Add sauce and turn heat up to bring to a simmer. Cook for 2-3 more minutes.
  4. Garnish with chopped cilantro and peanuts and serve.


If sauce is too thick, add a little water or stock. If you prefer a spicier kick, add crushed chillies. Serve with Patak's Sweet or Hot Mango Chutney or Patak's Lime Pickle as a condiment.