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, questions and tips

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casellmai
1st Oct, 2013
5.05
I was sceptical cooking this as I read through all the comments first! Well, I don't know why people didn't like it! Obviously the flavour is quite a peanut butter flavour as the name and ingredients suggest! But I cooked this on a Friday night... It was super fast and easy, though I left it on the stove for 40 minutes or so longer on a low heat to soak up all the flavours! I used only 2 chicken fillets but added a few potato's quartered, mushrooms and string beans! I like veggies in my curry! I served it with rice. I also refrigerated it and warmed it up the next day - delicious! Edit: I added a birdseye chilli but needed to add some chilli powder for that extra kick, as the peanut butter and yoghurt combo definitely cools it down!
chillichops
2nd Aug, 2013
I didn't enjoy this meal at all. I found the peanut butter taste to be overpowering. Would not make again.
amy_87
28th May, 2013
5.05
This was yum - I swapped out the chicken for turkey and added and extra garlic clove but overall just delish! Adding more chilli next time as it didn't have much kick. Superb though.
Bigspottedcat's picture
Bigspottedcat
25th May, 2013
2.05
Too Salty. And not exactly healthy - greek yoghurt + peanut butter. If I am going to sin, it must be better than this. But it does work and its easy enough.
katcurnock
22nd Aug, 2013
actually that depends on how you see healthy. Both peanut butter and greek yogurt are packed full of protein, and low GI which will keep you full for longer. The yogurt also provides calcium, and a host of other nutrients are in this curry. Overall, i'd say it's healthy.
Pineapplesandwich
20th May, 2013
4.05
Stuck to recipe but would add far more chilli next time. Also may add finely sliced leek next time as like to have veg in curries. Very nutty as expected but I would hesitate to call this a curry if you follow the recipe as it stands.
ali_baba
30th Apr, 2013
4.05
A lovely and light curry and really tasty! I will use more peanut butter next time, and I'd like to try it with coriander (didn't have any when I made it!)
jackierobert
24th Apr, 2013
5.05
I cooked this for all the family and used a crunchy peanut butter and a little more chilli, it was lovely and creamy and quite satay like without being to hot. It was very quick and simple to prepare which is great when you have hungry little ones . Both my 1 yr old and my 3 year old loved it and he is usually pretty fusy. I will definitely cook again.
jweg1210
24th Apr, 2013
5.05
The whole family liked this, so definitely a keeper. I used 0%fat Greek yoghurt, and was a bit worried it would curdle, but it was absolutely fine. I used more stock than the recipe said - doesn't really matter as you can always reduce down if you put too much in.
joyandrod
17th Apr, 2013
4.05
I LOVED it, Rod, who doesn't normally care for peanut butter, really enjoyed it and Bonnie wouldnt stop barking about it. Very nice!

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