Nutty chicken curry

Nutty chicken curry

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(119 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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7th Jan, 2012
Made this tonight for dinner, very rich and nutty. I did like it but will add more chili powder next time. I used the Dorothy frozen herb and spice cubes, put two galic, two ginger, one coriander and one chilli in the microwave for 30 seconds and that gave me the paste.
28th Dec, 2011
I know u'll say yuk to peanut butter. But it does make a splendid creamy curry. Have made this loads of times.
29th Nov, 2011
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.
18th Nov, 2011
Too rich and creamy, in future would add less yoghurt and less peanut butter
13th Sep, 2011
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.
7th Sep, 2011
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.
17th Aug, 2011
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 ;)
27th Jul, 2011
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!
14th Jul, 2011
Very bland and hardly any flavour. A real disappointment when using really fresh ingredients.
23rd Jun, 2011
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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