Nutty chicken curry

Nutty chicken curry

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(99 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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jburton's picture
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Just found a recipe on this site called 'Spicy Indian Rice', i have all ingrediants for this (apart from cardamon pods so will get some), i think it will go well with this curry.x

jburton's picture
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This looks fab, i'll be trying this on sat eve. My bf loves peanut butter so this should go down a treat.
Also i think i wil make it ahead so all i need to do is heat it through while i cook up some rice. x

tlane_vulcan's picture
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Tried this curry on the recommendation of my sister. Have to say that I was a bit sceptical about the greek yoghurt. However when we tried it it was amazingly creamy and delicious. Will definitely make this again but next time will make it a bit more spicy by adding a bit more chilli to the paste along with the seeds.

iloverainbowdrops's picture

I was a bit suspicious of the peanut butter but this was absolutely gorgeous, I used slightly less peanut butter than the recipe suggested (maybes 4tbsp instead of 5) and a little bit of dried red chilli to give it a tiny bit more heat. My boyfriend said it's his new favourite homemade curry so I think it went down a treat with him too! Will definitely be making this one again and again!

bigcheflittlechef's picture
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Made this for the family was lovely. Would never have thought to use peanut butter in a savoury dish but it 100% worked. Delicious and simple to make. Give it a go.

charlottevw's picture
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Delicious. I am not a peanut butter fan but loved this. We forgot the greek yogurt and used fat free natural pouring yogurt instead - it worked great. One definatly for the binder.

dolan_mcginley's picture
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Very yummy. No nutty issues here. Mmm.

rachelastley's picture
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My sister cooked this for me for dinner one evening. I think she stuck pretty much to the recipe (but left out the coriander) and it was really tasty. If anything, for me, it could have been more nutty - but I love peanut butter and all things nutty!!

lemony's picture
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I used crunchy peanut butter, added onions and peas, plus used dried chilli. After tasting it, I found it too nutty - im not a fan of nuts and was hoping it would be more creamy than nutty. For my tastes it was too nutty and hot, so I added some coconut milk to try and calm the flavours. It was nice - still quite nutty and creamy, however unless you are a real die-hard nut fan I would be wary of making this, the corriander gave it a nice undertone though.I would give it 4 stars however as I should have thought about the amount of peanuts that were going into it before I made it.

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