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Nutty chicken curry

Nutty chicken curry

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(112 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

    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

    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

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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jweg1210
24th Apr, 2013
5.05
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.
joyandrod
17th Apr, 2013
4.05
I LOVED it, Rod, who doesn't normally care for peanut butter, really enjoyed it and Bonnie wouldnt stop barking about it. Very nice!
dottie69
7th Mar, 2013
4.05
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!!
danielkerryann
25th Feb, 2013
4.05
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.
story10
14th Feb, 2013
5.05
Very quick and tasty, will definitely make again!
simbasurrey
10th Feb, 2013
4.05
Made it today for lunch and it was gorgeous and super easy to make!
leisaxx
14th Jan, 2013
5.05
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 ..
eborallc
13th Jan, 2013
5.05
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.
thebashfulredhead's picture
thebashfulredhead
9th Jan, 2013
4.05
went down well as a midweek treat; left out fresh chilli ,used powder instead, still very tasty Defo make again
Lovely72
27th Dec, 2012
5.05
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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