West African inspired Chicken in Peanut Curry

I stumbled upon this recipe entirely by accident, and since I love peanuts in any form, I had to try it out. Normally, I do not cook with boneless chicken, but this time, I made an exception, and really loved the result. The best part is that it is really easy to whip up, and everyone (except the dog who did not get any) loved it.
I have made adaptations in the recipe, so refer to the link if you want the original.

500 gms boneless, skinless chicken pieces, cut into pieces
1/3 cup flour
2 tsp garam masala powder
Salt to taste
3 tbsp olive oil
2 tbsp ginger-garlic paste
1 green chilli

2 cups chicken broth
1/3 cup peanuts, roasted and ground fine
1/2 tsp dhania powder

1/3 cup spring onion (with greens) chopped
1/4 cup each mint and cilantro

Method:
Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder and salt. Toss the chicken pieces to coat.
Heat oil in a heavy pot on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.
When the chicken has all been browned, add the ginger garlic paste, and 1/2 cup of the chicken broth. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well.

Add the ground peanut, and the remaining broth, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 5 minutes.

Meanwhile, grind the green onions, mint, cilantro leaves and green chilli, and add to the chicken.

Mix well, cover, and let it simmer for 15-20 minutes. Add salt to taste.

Serve with phulkas or rice.