Nutty chicken curry

Nutty chicken curry

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(106 ratings)

Prep: 6 mins Cook: 12 mins

Easy

Serves 4
Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Nutrition and extra info

Nutrition:

  • kcal358
  • fat18.9g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein43g
  • salt0.66g
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Ingredients

  • 1 large red chilli, deseeded
  • ½ a finger-length piece fresh root ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 fat garlic clove
  • small bunch coriander, stalks roughly chopped
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 skinless chicken breast, cut into chunks
  • 5 tbsp peanut butter
  • 150ml chicken stock
  • 200g tub Greek yogurt

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.

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Comments (110)

dottie69's picture
4

I thought this was lovely! Huge fan of peanut butter! Great flavour. The only thing I would say is it doesn't reheat very well! But will make it again!!

danielkerryann's picture
4

Made this for myself whilst the hubby had a night out hence I halved the quantities. Kept it low Carb and used 2 chicken breasts instead of having some rice on the side. Very tasty and I used low fat Greek yogurt and it didn't curdle:-) Will add some extra chilli next time too.

story10's picture
5

Very quick and tasty, will definitely make again!

simbasurrey's picture
4

Made it today for lunch and it was gorgeous and super easy to make!

leisaxx's picture
5

what a lovely curry i doubled it so would have enough for another day still only put the 5 tablespoons of peanut butter, we all loved it used up turkey not chicken ......... even the kids ..

eborallc's picture
5

Love this curry!! Quick and easy to make and full of flavour. I stuck to the recipe (except i made a it healthier using low fat greek yoghurt) and was not disappointed. Right amount of kick from the chilli and as a peanut butter lover I loved the nuttiness of it and even though I used low fat Greek yogurt it was really creamy (like a korma). Swap white rice for brown and you've got a healthy, filling, delicious curry in no time.

thebashfulredhead's picture
4

went down well as a midweek treat; left out fresh chilli ,used powder instead, still very tasty

Defo make again

Lovely72's picture
5

Made this a few times now, add extra chilli to give it a bit of a kick. Also find it needs a bit more stock to make more sauce, can be a bit thick otherwise. Lovely if you like nuts! Just made it with xmas leftover turkey, yummy

stephmackey's picture
5

Really Yummy! Quick and easy too

ejc1979's picture
3

Lovely tasty dinner, but again a goodfood recipe with no vegetables in it? So many recipes with no veg content.

Serve with a salad?

emilyshort's picture
2

I wont be making this one again. I found it very bland. Not nutty enough, and not enough depth of flavour from the paste. Shame!

amywalsh1985's picture
5

Also. to add to my comment above - I'm suprised to see that some people are saying it is bland. I found it really tasty so can only assume they had it wrong.. sorry!! I love spicy curries and yes this was very mild, but reading the recipe I knew it would be. I also forgot to say that I added EXTRA peanut butter and still loved it!! Chucked some spinach in at the last minute too. YUM YUM YUM

amywalsh1985's picture
5

This was gorgeous!!!! Soo yummy - loved the nuttiness. Halved the recipe as was just cooking for 2 but found I needed to add extra water as the sauce reduced and thickened quite a bit. Will be making this again ASAP!

wolffromthedoor's picture
4

This is a great recipe - quite simple and quick for a Friday night meal. I too use a pestle and mortar as the food processor just doesn't touch it. I've also found that rather than browning the chicken first and then adding the paste, the flavour comes out quite a bit more if I stir-fry the paste for a bit, and add the chicken after.

gem_rosalind's picture

Cooked this with quorn chicken and was just as delicious. Quick and easy, great when you need food fast after a long day!

largomjf's picture
5

The dish washer is cleaning this up as I type. Absolutely delicious, makes a thick, creamy sauce to be very filling without a side like rice/potato. Based on previous comments I used two chillies to give it more of a kick which worked well, making it noticeably spicy but perfectly manageable. Very easy and I will certainly make this again. Wholeheartedly recommend

amandapepper's picture
5

Great nutty curry so a bit different. Easy to make and I have made it several times in the last month

abudhabikatie's picture
5

Absolutely delicious. I made the paste with a hand blender, which worked well, and I also used 0% fat Greek yogurt. Was like a very quick lower fat chicken satay. Yum!

rimiju's picture
5

Fool proof and delicious!

annaberty's picture
5

Delicious! Very quick and easy. Especially good with crunchy peanut butter.

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