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 61-80

  • Binder photo coed deon

    09 February 2011

    coed deon commented on this recipe

    i made this recipe last night, my husband and i really enjoyed it. i did put a little less peanut butter in than the recipe states an found it nutty enough. i also added some green beans. but wld def have it again.

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  • Binder photo PennyLane

    11 April 2011

    PennyLane rated and commented on this recipe

    5 stars

    So tasty, this dish has become a fave :)

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  • Binder photo rt1268

    24 April 2011

    rt1268 rated and commented on this recipe

    2 stars

    Well, i was shocked at how sickly this was. I was really looking foorwards to it after all the great reviews, but i didn't like it much although to be fsir i did eat some. My bf didnt eat any. There wasnt enough for 4.

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  • Binder photo rt1268

    24 April 2011

    rt1268 commented on this recipe

    Well, i was shocked at how sickly this was. I was really looking foorwards to it after all the great reviews, but i didn't like it much although to be fsir i did eat some. My bf didnt eat any. There wasnt enough for 4.

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  • Binder photo JoB

    13 May 2011

    JoB rated and commented on this recipe

    5 stars

    Just made this for dinner tonight, it tastes great and is so easy to put together. I used fat free natural yoghurt as it is what I had in the fridge. It worked really well.

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  • Binder photo Frances Booth

    17 May 2011

    Frances Booth rated and commented on this recipe

    4 stars

    This is a good recipe but next time i would use much much more chilli to cut through the creaminess of the peanut butter. I only used 4tbsp rather than the full 5 and of crunchy peanut butter and it was just right. My housemates loved it!

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  • Binder photo misssuzi

    29 May 2011

    misssuzi rated and commented on this recipe

    5 stars

    we tried a vegetarian version which is just as nice as with chicken

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  • Binder photo donnalovescheese

    08 June 2011

    donnalovescheese rated and commented on this recipe

    5 stars

    Yum, yum!

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  • Binder photo LadyM

    11 June 2011

    LadyM rated and commented on this recipe

    5 stars

    Made this for the first time last night and it was delicious. I will be adding a litte extra chilli next time though!

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  • Binder photo Russ

    17 June 2011

    Russ rated and commented on this recipe

    4 stars

    So simple and satisfying. Definitely added to my midweek recipe selection.

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  • Binder photo Luciette4489

    23 June 2011

    Luciette4489 rated and commented on this recipe

    5 stars

    This is a really delicious dish. I use a low fat coconut milk instead of yogurt and didn't put any peanut butter. I am not a fun of peanut butter cook with my food. But I squeese 1 whole lemon juice and lots of coriander.

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  • Binder photo Felicityhm

    14 July 2011

    Felicityhm rated and commented on this recipe

    2 stars

    Very bland and hardly any flavour. A real disappointment when using really fresh ingredients.

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  • Binder photo haileemou

    27 July 2011

    haileemou rated and commented on this recipe

    1 stars

    We tried this being avid curry lovers - but it was one of the worst curries ive made! There was no tasty spice to it and the peanut butter made it really hard to eat like cement!

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  • Binder photo Supersadie

    17 August 2011

    Supersadie commented on this recipe

    Great recipe. I used thighs, roasted, drained, skinned and boned. You get a better flavour than with skinny fatless breast and it's more economical. PB works well, although I'll eat PB with anything ;)

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  • Binder photo spottedsparrow

    07 September 2011

    spottedsparrow rated and commented on this recipe

    2 stars

    This was just about the blandest curry I've ever eaten. I've successfully made healthy thai curries in the past, all of which had 100x more flavour than this.

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  • Binder photo too sweet a tooth

    13 September 2011

    too sweet a tooth commented on this recipe

    Really straight forward recipe which did not take too long to prepare and tasted great! Some suggestions: Lightly season chicken with garlic, pepper and curry powder before adding to pan; I added finely chopped shallots and fried them gently before adding the chicken; Plus I am a fan of nuts in curries so added pine nuts before adding the paste.

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  • Binder photo YAZ

    18 November 2011

    YAZ rated and commented on this recipe

    2 stars

    Too rich and creamy, in future would add less yoghurt and less peanut butter

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  • Binder photo Laura

    21 November 2011

    Laura rated this recipe

    3 stars

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  • Binder photo Bodmans

    29 November 2011

    Bodmans rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Sidney

    28 December 2011

    Sidney rated and commented on this recipe

    4 stars

    I know u'll say yuk to peanut butter. But it does make a splendid creamy curry. Have made this loads of times.

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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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