Boil chicken with a little salt until tender. Set aside

In a heavy sufuria fry onions with a little oil, add garlic and fry till cooked. Add grated tomatoes and cook well. Then add tomato paste dissolved in two tablespoons water and cook for a minute

In a bowl take the peanut butter and add half of the milk, stir till well mixed then add to the sufuria and cook with the tomatoes. Simmer on medium low and stir every once in a while to avoid the peanut butter from sticking to the bottom and burning

Use the rest of the milk to mix the curry and chilli powders. Add to the sufuria and stir. Add the chicken pieces, adjust salt and allow to simmer until thickened and everything has come together. Take off heat, garnish with whole peanuts for extra crunch and serve warm with rice