Step 1

Place the chicken in a large bowl use a fork to prick holes in it (recommended to help the seasoning to pentrate).

Step 2

Add the all purpose seasoning, curry powder, black pepper and pink salt to the chicken and use your hands (can wear gloves if you want to) to coat the chicken with the dry rub.

Step 3

In a large skillet, on medium heat, add the olive oil.

Step 4

Saute the onion, garlic and ginger until soft and translucent.

Step 5

Add the chicken then proceed to sear the meat, this will take about 10-15 to achieve, during this time the chicken may extract it's own juices, if so, you will need to increase the heat to high (be careful not to burn the meat) to rid the excess liquid.

Step 6

Once the chicken has been browned, remove it from the skillet and set aside.

Step 7

Replenish the skillet with 2 tbsp of olive oil on medium heat.

Step 8

Pour in the tomato, coconut aminos, coconut milk and then stir in the parsley, chilli powder and the peanut butter until it starts to melt and the sauce begins to take on a brown/beige colour.

Step 9

Bring the sauce to a rolling boil then reduce the heat to medium-low.

Step 10

Add the seared chicken to the sauce and stir.

Step 11

Simmer for 15-20 minutes, stirring frequently to avoid sticking at the bottom of the pan. Keep an eye on the sauce, if it's too thick, add some water to thin it out, not too much about ¼ cup at a time.

Step 12

Do a taste test and adjust the seasoning accordingly, adding more pink salt and black pepper if needed.

Step 13

Garnish and serve with fresh cilantro/coriander