• 1 medium onion, finely chopped
• 30ml (2tbsp) oil
• 5ml (1tsp) ground cumin
• 5ml (1tsp) ground coriander
• 5ml (1 tsp) curry powder
• 340g (12oz) jar crunchy peanut butter
• 30ml (2tbsp) tomato purée
• 45ml (3tbsp) clear honey
• 45ml (3tbsp) Branston Pickle

In a large frying pan, fry the onion in the oil until softened. Add the spices and cook for a minute. Mix in remaining ingredients with 425ml (¾pt) water. Bring to the boil, stirring, then simmer gently until thickened and the peanut oil separates.

Delicious with chicken - why not try serving this sauce with Spicy Chicken Wing Marinade?