Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: skin the chicken and cut into 8 pieces. chop tomatoes, green chillies, coriander leaves, onions, capsicum. heat ghee in wok, add red chillies then add onions and saute till light brown. add ginger garlic paste and stir for a minute then add coriander powder. add tomatoes and fry then add green chillies. simmer for 5-6 mins then add chicken and capsicum and cook until fat floats on top and gravy is thick and chicken is cooked. sprinkle garam masala. add coriander leaves and stir. taste for salt and seasoning. remove onto a wok, garnish with chopped coriander leaves and slices of tomatoes.

Target recipe: sprinkle chicken with the salt. in a medium skillet heat oil over medium-high heat. add chicken; reduce heat to medium. cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. remove chicken from skillet; cover to keep warm. add ginger and garlic to skillet; cook about 30 seconds or until fragrant. in a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. add mixture to skillet. cook and stir over medium-high heat until bubbly. slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). top chicken with coconut-peanut butter sauce. sprinkle with remaining cilantro and chopped peanuts.