Nutty chicken curry

Nutty chicken curry

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(141 ratings)

Prep: 6 mins Cook: 12 mins


Serves 4

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

Nutrition and extra info


  • kcal358
  • fat18.9g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein43g
  • salt0.66g
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  • 1 large red chilli, deseeded
  • ½ a finger-length piece fresh root ginger, roughly chopped



    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 breasts, cut into chunks
  • 5 tbsp peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 150ml chicken stock
  • 200g tub Greek yogurt


  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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David's picture
14th Feb, 2019
Very easy to make and with a few adjustments was well received. Like others, I would recommend reducing the peanut butter but I also found I needed to increase the amount of stock. The first time I made this everyone wanted extra sauce and there wasn't anywhere near enough. An additional 100ml of stock did the trick. I also added a small pinch of chilli powder to enhance the bite. I am not a regular cook and received more kudos with this dish than most of my other attempts
Brian 44
13th Aug, 2018
Very nice curry! Only used 1tsp nut butter for one portion after reading other reviews which seemed ok.
Themoula Phokou's picture
Themoula Phokou
22nd May, 2018
Made this tonight for our Try Something New Tuesday. Finally found a meal the we all liked. I doubled the stock as wanted it to be a saucy curry and it came out lovely. I also used crunchy peanut butter which I loved, but my husband thinks he would prefer smooth. Will definitely make this again. Also I added a bit of water to the ingredients for the paste so that it would blend up nicely in my smoothie maker.
24th Mar, 2018
This was delicious! I added two tea spoons of Geeta’s Mango Chutney for added sweetness and fragrance. Divine, I will definitely make this curry again!
21st Jan, 2018
This was totally delicious, made with twice the amount of chilli and garlic, a couple of carrots and a red pepper and natural peanut butter which doesn't contain any palm oil, salt or sugar and it was cracking served with brown basmati rice. Has already been requested again by the hubby!
17th Jul, 2017
Very sweet and salty - so added coconut milk and curry power.
20th May, 2017
Me and my husband often have this, especially on a Friday night. A quick and simple dish to make that packs a good flavour.
Smudge612's picture
15th Mar, 2016
This was delicious, I added another red chilli and 5 mins at the end I added Baby sweetcorn and Mangetout for colour. Served with Sticky coconut rice!
3rd May, 2014
Delicious recipe, success with the whole family. I also doubled up on the chillies as it needed a little more of a kick, especially as the peanut butter flavour was so intense. I will definitely be cooking again, reducing the peanut butter to 3/4 tablespoons. Delicious with sweet potato mash, well blended with butter and a pinch of salt for a super creamy texture.
10th Apr, 2014
I was underwhelmed by this recipe and my husband declined dinner and made beans on toast instead(!) I was really hoping it would be yummy and quick to prepare however preparation was more complex than expected. It was difficult to make the paste in a food processor since the quantity of ingredients for the paste was so small the blades had a tough time chopping it up. I ended up making a paste by finely chopping the ingredients. I think one of those hand held pulsing blender sticks would do nicely here instead. I found the taste to be promising but rather bland. It could have done with a lot more ginger in it. "Half a finger length piece of ginger" isn't an accurate measurement (centimetres or inches would have been appreciated). I used a piece about 4cm long which was half my index finger length but it definitely needed more. I doubled the amount of chilli and garlic which I think should be a minimum requirement. I think I'd add less peanut butter in future as well as it was a bit too thick and gunky in texture. I would probably add some mushrooms and baby corn next time too for colour taste and interest. I served it with brown rice and brown sauce with brown rice didn't look particularly appetising.


7th Mar, 2018
Is this really only 4g carb per serving? The peanut butter and yoghurt would suggest more?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. We can confirm this is a low carb dish. The main contributor to the carbs is the peanut butter. The rice or mashed sweet potato are serving suggestions and are not included in the analysis.
14th Aug, 2014
Can anyone tell me if I could freeze this recipe? Unsure about the yoghurt...
goodfoodteam's picture
2nd Sep, 2014
This recipe will freeze well as it uses full fat yogurt.
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