Nutty chicken curry

Nutty chicken curry

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(107 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 breast, cut into chunks
  • 5 tbsp peanut butter
  • 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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jemmaj87
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.
spottedsparrow
7th Sep, 2011
2.05
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.
supersadie
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 ;)
haileemou
27th Jul, 2011
1.05
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!
felicityhm
14th Jul, 2011
2.05
Very bland and hardly any flavour. A real disappointment when using really fresh ingredients.
luciette4489
23rd Jun, 2011
5.05
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.
rbanksg
17th Jun, 2011
4.05
So simple and satisfying. Definitely added to my midweek recipe selection.
nicolaberkin
11th Jun, 2011
5.05
Made this for the first time last night and it was delicious. I will be adding a litte extra chilli next time though!
donnalovescheese
8th Jun, 2011
5.05
Yum, yum!
misssuzi
29th May, 2011
5.05
we tried a vegetarian version which is just as nice as with chicken

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