Nutty chicken curry

Nutty chicken curry

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 6 mins

Cook time

Cook 12 mins

Method

  1. 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.
  2. 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.
Try

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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Latest comments and suggestions

Results 1-20

  • Binder photo Thomas

    21 July 2009

    Thomas rated and commented on this recipe

    4 stars

    I used crunchy peanut butter, added onions and peas, plus used dried chilli. After tasting it, I found it too nutty - im not a fan of nuts and was hoping it would be more creamy than nutty. For my tastes it was too nutty and hot, so I added some coconut milk to try and calm the flavours. It was nice - still quite nutty and creamy, however unless you are a real die-hard nut fan I would be wary of making this, the corriander gave it a nice undertone though.I would give it 4 stars however as I should have thought about the amount of peanuts that were going into it before I made it.

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  • Binder photo rachelastley

    21 July 2009

    rachelastley rated and commented on this recipe

    5 stars

    My sister cooked this for me for dinner one evening. I think she stuck pretty much to the recipe (but left out the coriander) and it was really tasty. If anything, for me, it could have been more nutty - but I love peanut butter and all things nutty!!

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  • Binder photo dolan

    22 July 2009

    dolan rated and commented on this recipe

    5 stars

    Very yummy. No nutty issues here. Mmm.

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  • Binder photo Charlie

    22 July 2009

    Charlie commented on this recipe

    Delicious. I am not a peanut butter fan but loved this. We forgot the greek yogurt and used fat free natural pouring yogurt instead - it worked great. One definatly for the binder.

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  • Binder photo Charlie

    22 July 2009

    Charlie rated this recipe

    5 stars

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  • Binder photo jade

    22 July 2009

    jade commented on this recipe

    Made this for the family was lovely. Would never have thought to use peanut butter in a savoury dish but it 100% worked. Delicious and simple to make. Give it a go.

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  • Binder photo jade

    22 July 2009

    jade rated this recipe

    5 stars

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  • Binder photo dollybeads

    22 July 2009

    dollybeads commented on this recipe

    I was a bit suspicious of the peanut butter but this was absolutely gorgeous, I used slightly less peanut butter than the recipe suggested (maybes 4tbsp instead of 5) and a little bit of dried red chilli to give it a tiny bit more heat. My boyfriend said it's his new favourite homemade curry so I think it went down a treat with him too! Will definitely be making this one again and again!

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  • Binder photo Rhian

    24 July 2009

    Rhian rated and commented on this recipe

    5 stars

    Tried this curry on the recommendation of my sister. Have to say that I was a bit sceptical about the greek yoghurt. However when we tried it it was amazingly creamy and delicious. Will definitely make this again but next time will make it a bit more spicy by adding a bit more chilli to the paste along with the seeds.

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  • Binder photo beth

    24 July 2009

    beth rated this recipe

    5 stars

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  • Binder photo JOOLES

    24 July 2009

    JOOLES rated and commented on this recipe

    5 stars

    This looks fab, i'll be trying this on sat eve. My bf loves peanut butter so this should go down a treat. Also i think i wil make it ahead so all i need to do is heat it through while i cook up some rice. x

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  • Binder photo JOOLES

    24 July 2009

    JOOLES commented on this recipe

    Just found a recipe on this site called 'Spicy Indian Rice', i have all ingrediants for this (apart from cardamon pods so will get some), i think it will go well with this curry.x

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  • Binder photo Miriam

    26 July 2009

    Miriam commented on this recipe

    A very delicous recipe! I cut the chicken breasts into stripes and fried them until light brown. Next time I will use more Chili and the double amount of stock for more sauce.

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  • Binder photo stewc

    26 July 2009

    stewc rated this recipe

    5 stars

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  • Binder photo Irene26

    26 July 2009

    Irene26 commented on this recipe

    Used less peanut butter but was nutty enough. Really creamy and the family loved it!

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  • Binder photo Fluffy

    27 July 2009

    Fluffy rated this recipe

    2 stars

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  • Binder photo TASRED1

    28 July 2009

    TASRED1 rated and commented on this recipe

    1 stars

    This recipe tasted like melted peanut butter. No depth of flavour, very bland! I would recommend this recipe for children but for me and my wife it was a little bit simple. Very disappointed.

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  • Binder photo Jaq

    28 July 2009

    Jaq rated and commented on this recipe

    5 stars

    So easy - I put this in my slow cooker for a few hours, I also added in an extra chilli to give it more of a kick. The family loved it.

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  • Binder photo Lornstar

    28 July 2009

    Lornstar rated and commented on this recipe

    5 stars

    yummy - so easy peasy and delicous. Made it for 3 guests and they all gave me heaps of compliments. Not sure why everyone is having nutty issues, if you dont like nuts, dont cook something called nutty curry! Was scrumptious.

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  • Binder photo JoFo

    29 July 2009

    JoFo rated and commented on this recipe

    4 stars

    I love this recipe - I've added in some extra chilli on the request of my husband. The only issue that I have is that I can't mix the paste up in my food processor - it just sticks to the edge. I've ended up grinding it up with my pestle and mortar, which is a bit more time consuming. I also bulk it out with onions, cauliflower etc.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 6 mins

Cook time

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
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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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