Nutty chicken curry

Nutty chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(107 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.
esmereldagreen
7th Apr, 2012
4.05
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
12th Mar, 2012
5.05
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
10th Mar, 2012
5.05
So easy and very tasty. I made this as part of a group of curries and everyone loved it
lozenge
5th Mar, 2012
5.05
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
31st Jan, 2012
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
23rd Jan, 2012
Quick and easy to make and everyone enjoyed it. I used only 4tbsp of Peanut Butter (crunchy) and it was perfect!
alicats
7th Jan, 2012
4.05
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
28th Dec, 2011
4.05
I know u'll say yuk to peanut butter. But it does make a splendid creamy curry. Have made this loads of times.
faithbodman
29th Nov, 2011
4.05
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
18th Nov, 2011
2.05
Too rich and creamy, in future would add less yoghurt and less 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.