Step 1

Heat a glug of oil in a large, deep frying pan over a medium heat. Add the onion and fry for 5 minutes. Add the garlic, okra and chilli, then fry for a further 2-3 minutes.

Step 2

Stir in the peanut butter and chicken, then fry for 10-15 minutes over a high heat until the chicken changes colour and is nearly cooked through. Add the coconut milk, juice of 2 limes and half the coriander. Taste, season and add more lime juice if you think it needs it, then simmer for 5-10 minutes until the chicken is cooked through. Sprinkle with the remaining coriander, then serve with basmati and wild rice, and lime wedges. Scatter with toasted peanuts if you like.