Nutty chicken curry
Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes
31
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 6 mins
Cook 12 mins
- Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
- Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.
Use up peanut butter - Banana breakfast smoothie
Blend 2 bananas with 400ml milk, 4 tbsp oats, 2 tsp clear honey and 1 tbsp peanut butter. Serves 2.
Use up peanut butter - Prawn & noodle salad
Whisk together 2 tsp peanut butter, 2 tsp sweet chilli sauce and 2 tsp lime juice, then heat through in a frying pan with 150g straight-to-wok rice noodles, a handful cooked prawns, a handful beansprouts and a handful coriander leaves. Serves 1.
Use up peanut butter - Satay pork skewers
Thread 500g pork strips onto 8 skewers, then brush with a little oil. Mix 3 tbsp peanut butter with 150ml tub natural yogurt, a squeeze of lime juice and a finely diced red chilli. Grill or griddle the skewers for 2-3 mins, turning, until cooked through. Serve with the satay dipping sauce, rice and a salad. Serves 4.
358 kcalories, protein 43g, carbohydrate 4g, fat 18.9 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.66 g
Recipe from Good Food magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11753/
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Ingredients
- 1 large red chilli , deseeded
- ½ a finger-length piece fresh root ginger , roughly chopped
- 1 fat garlic clove
- small bunch coriander , stalks roughly chopped
- 1 tbsp sunflower oil
- 4 skinless chicken breasts , cut into chunks
- 5 tbsp peanut butter
- 150ml chicken stock
- 200g tub Greek yogurt
Search Good Food
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
7
ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 6 mins
Cook 12 mins
Ingredients
- 1 large red chilli , deseeded
- ½ a finger-length piece fresh root ginger , roughly chopped
- 1 fat garlic clove
- small bunch coriander , stalks roughly chopped
- 1 tbsp sunflower oil
- 4 skinless chicken breasts , cut into chunks
- 5 tbsp peanut butter
- 150ml chicken stock
- 200g tub Greek yogurt
358 kcalories, protein 43g, carbohydrate 4g, fat 18.9 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.66 g
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