Nutty chicken curry

Nutty chicken curry

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 6 mins

Cook time

Cook 12 mins

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.
Try

Use up peanut butter - Banana breakfast smoothie

Blend 2 bananas with 400ml milk, 4 tbsp oats, 2 tsp clear honey and 1 tbsp peanut butter. Serves 2.

Use up peanut butter - Prawn & noodle salad

Whisk together 2 tsp peanut butter, 2 tsp sweet chilli sauce and 2 tsp lime juice, then heat through in a frying pan with 150g straight-to-wok rice noodles, a handful cooked prawns, a handful beansprouts and a handful coriander leaves. Serves 1.

Use up peanut butter - Satay pork skewers

Thread 500g pork strips onto 8 skewers, then brush with a little oil. Mix 3 tbsp peanut butter with 150ml tub natural yogurt, a squeeze of lime juice and a finely diced red chilli. Grill or griddle the skewers for 2-3 mins, turning, until cooked through. Serve with the satay dipping sauce, rice and a salad. Serves 4.

358 kcalories, protein 43g, carbohydrate 4g, fat 18.9 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.66 g

Recipe from Good Food magazine, August 2009.

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Latest comments and suggestions

Results 101-114

  • Binder photo Kate

    27 December 2012

    Kate rated and commented on this recipe

    5 stars

    Made this a few times now, add extra chilli to give it a bit of a kick. Also find it needs a bit more stock to make more sauce, can be a bit thick otherwise. Lovely if you like nuts! Just made it with xmas leftover turkey, yummy

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  • Binder photo doris

    09 January 2013

    doris rated and commented on this recipe

    4 stars

    went down well as a midweek treat; left out fresh chilli ,used powder instead, still very tasty Defo make again

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  • Binder photo Ebs75

    13 January 2013

    Ebs75 rated and commented on this recipe

    5 stars

    Love this curry!! Quick and easy to make and full of flavour. I stuck to the recipe (except i made a it healthier using low fat greek yoghurt) and was not disappointed. Right amount of kick from the chilli and as a peanut butter lover I loved the nuttiness of it and even though I used low fat Greek yogurt it was really creamy (like a korma). Swap white rice for brown and you've got a healthy, filling, delicious curry in no time.

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  • Binder photo leisa

    14 January 2013

    leisa rated and commented on this recipe

    5 stars

    what a lovely curry i doubled it so would have enough for another day still only put the 5 tablespoons of peanut butter, we all loved it used up turkey not chicken ......... even the kids ..

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  • Binder photo SimbaSurrey

    10 February 2013

    SimbaSurrey rated and commented on this recipe

    4 stars

    Made it today for lunch and it was gorgeous and super easy to make!

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  • Binder photo Story10

    14 February 2013

    Story10 rated and commented on this recipe

    5 stars

    Very quick and tasty, will definitely make again!

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  • Binder photo KezKez

    25 February 2013

    KezKez rated and commented on this recipe

    4 stars

    Made this for myself whilst the hubby had a night out hence I halved the quantities. Kept it low Carb and used 2 chicken breasts instead of having some rice on the side. Very tasty and I used low fat Greek yogurt and it didn't curdle:-) Will add some extra chilli next time too.

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  • Binder photo Dottie

    07 March 2013

    Dottie rated and commented on this recipe

    4 stars

    I thought this was lovely! Huge fan of peanut butter! Great flavour. The only thing I would say is it doesn't reheat very well! But will make it again!!

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  • Binder photo JoyandRod

    17 April 2013

    JoyandRod rated and commented on this recipe

    4 stars

    I LOVED it, Rod, who doesn't normally care for peanut butter, really enjoyed it and Bonnie wouldnt stop barking about it. Very nice!

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  • Binder photo Four Candles

    24 April 2013

    Four Candles rated and commented on this recipe

    5 stars

    The whole family liked this, so definitely a keeper. I used 0%fat Greek yoghurt, and was a bit worried it would curdle, but it was absolutely fine. I used more stock than the recipe said - doesn't really matter as you can always reduce down if you put too much in.

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  • Binder photo Jackie

    24 April 2013

    Jackie rated and commented on this recipe

    5 stars

    I cooked this for all the family and used a crunchy peanut butter and a little more chilli, it was lovely and creamy and quite satay like without being to hot. It was very quick and simple to prepare which is great when you have hungry little ones . Both my 1 yr old and my 3 year old loved it and he is usually pretty fusy. I will definitely cook again.

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  • Binder photo AFC

    30 April 2013

    AFC rated and commented on this recipe

    4 stars

    A lovely and light curry and really tasty! I will use more peanut butter next time, and I'd like to try it with coriander (didn't have any when I made it!)

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  • Binder photo Skeely

    09 May 2013

    Skeely rated this recipe

    5 stars

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  • Binder photo katecamps

    15 May 2013

    katecamps rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 6 mins

Cook time

Cook 12 mins

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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358 kcalories, protein 43g, carbohydrate 4g, fat 18.9 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.66 g

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