Cut the chicken into bite-sized pieces and chop finely the onion and garlic. Slice and remove seeds (optional) from the red chilli. Grate or finely chop the ginger.
Heat 2 tbsp of oil in a large pan and brown the chicken over medium heat until golden. Add salt & pepper to taste. Remove from the pan and set aside.
In the same pan add the onion and fry for 3-5 minutes until soft (add more oil if needed). Once it is soft, mix in the garlic, ginger, chillies, garam masala and turmeric and fry everything together for a minute.
Add the peanut butter, coconut milk and tomatoes and mix well. Bring to a simmer, stir the chicken back into the pan, and simmer on low heat until the sauce thickens (around 20 minutes).
Garnish with fresh coriander and toasted peanuts. Done!
