Begin by heating up some oil in a large frying pan or wok over medium-high heat.

Add the chicken to the pan and cook for around 5-7 minutes, until it’s browned on all sides. Once done, remove the chicken from the pan and set it aside.

In the same pan, cook the onion and garlic until they’re softened, which should take around 2-3 minutes.

Add the coconut milk, peanut butter, ground coriander, ground cumin, salt, and black pepper to the pan. Stir everything together well and bring the mixture to a simmer.

Return the cooked chicken back to the pan and stir it to coat it with the peanut sauce.

Turn the heat down to low and let the mixture simmer for 10-15 minutes, or until the chicken is fully cooked through and the sauce has thickened.

Serve the peanut butter chicken over steamed rice and garnish it with some freshly chopped coriander. To add some extra texture and crunch, you can also sprinkle some chopped peanuts on top.