Nutty chicken curry

Nutty chicken curry

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(106 ratings)

Prep: 6 mins Cook: 12 mins


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

Nutrition and extra info


  • kcal358
  • fat18.9g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein43g
  • salt0.66g
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  • 1 large red chilli, deseeded
  • ½ a finger-length piece fresh root ginger, roughly chopped



    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


  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)

esmereldagreen's picture

Excellent recipe, however if followed exactly it can be a little bland. To counteract this I added some curry powder and a bit of cumin which added a depth of flavour that I wouldn't have got otherwise!

I also found that 200g yogurt wasn't enough, but this was because I added peppers to the mix (I definitely recommend this!) and the curry ended up as a dry curry, but was absolutely delicious!

jacknewsome's picture

Made this recipe for a quick tea tonight. It was very simple to make and tasted delicious. I made this for two, but kept the quantities for the sauce the same as the recipe suggested (for four) so there was plenty of sauce to go with the rice.
As other people have mentioned I would perhaps add more chilli next time but this is just personal preference and I will definitely be making this again.

louisepanks's picture

So easy and very tasty. I made this as part of a group of curries and everyone loved it

lozenge's picture

Absolutely lovely, was just the two of us, I upped the chillis (used 3 small Thai ones which gave it a lovely kick) and used 3tbspn crunchy peanut butter, with about 300 ml stock.
We both really enjoyed this and will be making it again.

wathgwen's picture

We've made this several times now. It's starting to become my stand-by 'out of ideas' dish. Good with noodles or rice.

dannyjaycalvert's picture

Quick and easy to make and everyone enjoyed it. I used only 4tbsp of Peanut Butter (crunchy) and it was perfect!

alicats's picture

Made this tonight for dinner, very rich and nutty. I did like it but will add more chili powder next time. I used the Dorothy frozen herb and spice cubes, put two galic, two ginger, one coriander and one chilli in the microwave for 30 seconds and that gave me the paste.

sidney0410's picture

I know u'll say yuk to peanut butter. But it does make a splendid creamy curry. Have made this loads of times.

faithbodman's picture

It was very good, but the sauce was too thick. Needed to add a little bit more water. A very nice dinner. My little boy ('the best try-er in the family') even gave it a go, even though he didn't like it.

yellopenguin's picture

Too rich and creamy, in future would add less yoghurt and less peanut butter

jemmaj87's picture

Really straight forward recipe which did not take too long to prepare and tasted great!

Some suggestions:
Lightly season chicken with garlic, pepper and curry powder before adding to pan;
I added finely chopped shallots and fried them gently before adding the chicken;
Plus I am a fan of nuts in curries so added pine nuts before adding the paste.

spottedsparrow's picture

This was just about the blandest curry I've ever eaten. I've successfully made healthy thai curries in the past, all of which had 100x more flavour than this.

supersadie's picture

Great recipe. I used thighs, roasted, drained, skinned and boned. You get a better flavour than with skinny fatless breast and it's more economical. PB works well, although I'll eat PB with anything ;)

haileemou's picture

We tried this being avid curry lovers - but it was one of the worst curries ive made! There was no tasty spice to it and the peanut butter made it really hard to eat like cement!

felicityhm's picture

Very bland and hardly any flavour. A real disappointment when using really fresh ingredients.

luciette4489's picture

This is a really delicious dish. I use a low fat coconut milk instead of yogurt and didn't put any peanut butter. I am not a fun of peanut butter cook with my food.

But I squeese 1 whole lemon juice and lots of coriander.

rbanksg's picture

So simple and satisfying. Definitely added to my midweek recipe selection.

nicolaberkin's picture

Made this for the first time last night and it was delicious. I will be adding a litte extra chilli next time though!

donnalovescheese's picture

Yum, yum!

misssuzi's picture

we tried a vegetarian version which is just as nice as with chicken


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