Nutty chicken curry

Nutty chicken curry

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(101 ratings)

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Cooking time

Prep: 6 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
358
protein
43g
carbs
4g
fat
18.9g
saturates
6g
fibre
1g
sugar
3g
salt
0.66g

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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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.

Recipe from Good Food magazine, August 2009

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Comments

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jobarrett's picture
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Just made this for dinner tonight, it tastes great and is so easy to put together. I used fat free natural yoghurt as it is what I had in the fridge. It worked really well.

rt1268's picture
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Well, i was shocked at how sickly this was. I was really looking foorwards to it after all the great reviews, but i didn't
like it much although to be fsir i did eat some. My bf didnt eat any. There wasnt enough for 4.

rt1268's picture
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Well, i was shocked at how sickly this was. I was really looking foorwards to it after all the great reviews, but i didn't
like it much although to be fsir i did eat some. My bf didnt eat any. There wasnt enough for 4.

splogy's picture

So tasty, this dish has become a fave :)

coeddeon's picture

i made this recipe last night, my husband and i really enjoyed it. i did put a little less peanut butter in than the recipe states an found it nutty enough. i also added some green beans. but wld def have it again.

sophb6's picture
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really didn't enjoy this meal although i followed all the instructions. probably because i'm not a big fan of peanuts or peanut butter but still too nutty to taste like a curry.

sazzums4god's picture
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I remember making this for my family- what a success!
Couldn't eat it every night as it is very rich, but the flavor is explosively satisfying. Perfect for comfort food on a cold day!

siobhanaldridge22's picture
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Made this for a second time making one or two alterations. Stuck rigidly to the recipe the first time and found it to be incredibly thick; may have done something wrong? It was still very tasty though.
This time I've added an onion which I chopped finely and added a handful to the paste mixture and fried the rest before putting the chicken in the pan. Also added slightly more chicken stock 190ml (which how much one oxo cube makes) and two dessert spoonfuls more of yoghurt. I also used lazy garlic both times but doubt that made too much difference! I'd like to make it again but marinade the chicken in the paste for a few hours beforehand to see how much difference it makes to the taste!

emksteele's picture
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I loved the peanut-butter-y flavor. In the future I would add more chillies as the dish could have benefited from a little more kick. I didn't have fresh ginger on hand and used pickled instead, ended up fine and made the 'paste' easier to mash. Easy and satisfying.

jacquimangan's picture
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Absolutely delicious. I used dried ground coriander and it worked really well. Yummy!

cookingpinkdianel33's picture
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I made this the other day, i stuck to the recepie and it was one of the best currys i have ever tasted. My husband reckoned you couldn't get better at a restaurant. It was was very quick and simple to make with easy to find ingredients.

emmajboon's picture

Wow! Thick, creamy and full of flavour. I was a bit sceptical at first with using peanut butter in a curry but I was pleasantly surprised. I used low fat peanut butter and no fat Greek yoghurt. I added a large white onion and fried it first in EVOO. Other than that, I kept to the recipe. Oh and I only put in 4 tbsp of peanut butter rather than the specified 5. This seemed to be perfect. I served it with parathas. I will definitely be making this again.

libby0's picture
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An easy mild curry that all the family enjoyed. I used smooth peanut butter as i have young children and to lower the fat I used fat free yoghurt, but once it curdled, still tasted yummy!

foodycoozy's picture
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Mummy made this but we didn't like it because we don't like peanut butter, but compared to other curries it was better because it wasn't spicy. (age 9)

lovelylola's picture
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I would use less peanut butter next time and make more sauce as we thought it was too dry and I would add more chilli as it was a little too bland.

xgasoline's picture
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Just great!

princessalex1981's picture

I got this recipe after my aunt cooked it for me, it is fab! My husband thought it was a bit nutty so i just added less peanut butter, it is so easy to make! Also i dont have a blender so i mashed everything up in a morter dish and it worked out just fine. Would definatley recommend this dish!

lynnett's picture
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It didn't state whether to use smooth or crinchy peanut butter. I used smooth and it was lovely. Put it in my easy to cook afloat recipes folder.

lynnett's picture
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It didn't say whether it was smooth or crunchy peanut butter. Used smooth and it was lovely.

nccanaries's picture
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We really enjoyed this and easy to make. I added mushrooms to bulk up. I didn't use a food processor either just chopped thoroughly and then grinded with a mortar and pestle this worked fine.

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