• 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


Pre-heat oven to 200°C, 400°F, Gas Mark 6

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?