Nutty chicken curry

Nutty chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
emilyshort
9th Aug, 2012
2.05
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
3rd Jul, 2012
5.05
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
3rd Jul, 2012
5.05
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
19th May, 2012
4.05
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
17th May, 2012
Cooked this with quorn chicken and was just as delicious. Quick and easy, great when you need food fast after a long day!
largomjf
17th May, 2012
5.05
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
7th May, 2012
5.05
Great nutty curry so a bit different. Easy to make and I have made it several times in the last month
abudhabikatie
2nd May, 2012
5.05
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
17th Apr, 2012
5.05
Fool proof and delicious!
annaberty
16th Apr, 2012
5.05
Delicious! Very quick and easy. Especially good with crunchy peanut butter.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.