• 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?