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Nutty chicken curry

Nutty chicken curry

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(105 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

    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

    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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Comments (110)

nccanaries's picture
4

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.

tanyah's picture
5

Why would you make a curry containing half a jar of peanut butter and be surprised that it tastes nutty??? Nutters!!

My husband does not like peanut butter but made this anyway as an experiment.... I asked him to guess all the ingredients and he didn't even get close to peanut butter! It was made from start to finish in 15mins and everyone polished it off (including kids aged 3 and 4). Have made it twice now and stuck to the recipe, just adding extra chilli at the end for the adult portions.

A superb dish that will be made again and again :-)

kaznei's picture
5

PS: I used green rather than red chillies!

kaznei's picture
5

I love this and have made it several times. Like JoFo, I can't do the paste so I put the ingredients into a blender with the stock and make it into a soup like mixture that way then add it to the chicken.

I also found it was not spicy enough for our taste. I always leave the seeds in the chillies because that's where the heat is and even with two chillies in I found it mild. I realised afterwards that yoghurt actually takes away the heat (a recommended tip for if you over spice your cooking by mistake) and so if you like it spicy I'd recommend using an alternative to yoghurt (such as coconut milk).

On the whole, this is one of my favourite dinners.

starkl's picture
5

Loved this! I made this tonight for my son and I, and we both cleaned our plates. I didn't find it too nutty, at all, and the yoghurt added the perfect creaminess to the dish. I used a lighter flavored pepper so that it wasn't too hot for my boy and it was still delicious. The flavor of all the ingredients of the paste were really bright...I definitely wouldn't leave out the coriander as someone else mentioned. It might be good to add a bit more stock and yoghurt for more sauce, but overall, it was a really top notch recipe.

denettemb's picture
4

I thought this recipe was fast and yummy but could have used a bit more heat.

maxine's picture

I used reduced fat peanut butter, 4 crushed cardamon pods, added a tbsp each of red thai curry paste and tandoor curry paste at stage one to get depth of flavour. Weird but worked. It was ABSOLUTELY delicious. 'Better than restaurant quality' was one of the comments. No nutty issues for us. We like good quantity of sauce so increased stock and yogurt a little. Will definitely be making this again; next week if my husband has anything to do with it!

Frantic Flapjack's picture
4

This was so easy to make and tasted great. The whole family enjoyed it but they are peanut butter addicts!

alisoncox's picture
4

Marinated all ingredients then heated it later. Used chives instead of corriander. Lovely. Not nutty but very tasty. Will cook again. So easy store cupboard ingredients.

peakydave's picture
4

this was so easy to make and the flavors were really good not to hot great instead of the takeaway,my husband loved it,will make again.

stew-c's picture
5

Very easy and simple recipe,made lots of times used a couple of t-spoons of chilli flakes and same amount of ground ginger once when there was no fresh ingredients about and still enjoyed it.

jennyk1's picture

Family loved this. I used chicken thigh as we prefer the texture for curry and low fat greek yoghurt. Will do this again. Very easy.

julsdis's picture

Very yummy and real easy! Slightly too much peanut butter (only 1 family member out of 4 likes peanut butter) therefore would reduce to maybe 3 tablespoonfuls next time. But will definitely make again.

vanilla-cinnamon's picture

I catn't believe I made a curry!!! Thank you! My friend loved it! Me too in fact and I am not much of a fan of curries.. I changed few things, instead of putting Greek Yogurt on it's own, I put 100g of Greek Yogurt and 100g of Kefir (http://www.nourishkefir.co.uk/index.aspx), after that I had to put in 3 tbsp of thi, thickening granules, but I doubt it spoiled the taste :-) I served it with chilli baked potatoes, tasted lovely... THANK YOU

sunset123's picture
3

i made it tonight for my sister and her husband. They like it very much....My husband loved it and he is Indian......If I make again.....would add more chilli......Has I have got used to very spicey curries over the years.

bevan1's picture
4

I love this recipe - I've added in some extra chilli on the request of my husband. The only issue that I have is that I can't mix the paste up in my food processor - it just sticks to the edge. I've ended up grinding it up with my pestle and mortar, which is a bit more time consuming.
I also bulk it out with onions, cauliflower etc.

lornstar7's picture
5

yummy - so easy peasy and delicous. Made it for 3 guests and they all gave me heaps of compliments. Not sure why everyone is having nutty issues, if you dont like nuts, dont cook something called nutty curry! Was scrumptious.

jacquelinemason's picture
5

So easy - I put this in my slow cooker for a few hours, I also added in an extra chilli to give it more of a kick. The family loved it.

tasred1's picture
1

This recipe tasted like melted peanut butter. No depth of flavour, very bland! I would recommend this recipe for children but for me and my wife it was a little bit simple. Very disappointed.

irene26's picture

Used less peanut butter but was nutty enough. Really creamy and the family loved it!

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