Nutty chicken curry

Nutty chicken curry

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(111 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
  • 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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GillyBeano
17th Jul, 2017
1.3
Very sweet and salty - so added coconut milk and curry power.
myhomemadefood
20th May, 2017
5.05
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
Smudge612
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!
aliceluker
3rd May, 2014
5.05
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.
Lindsay-Kay
10th Apr, 2014
2.55
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.
Suzanneashton85
3rd Apr, 2014
Overall me and my young family liked this dish. I didn't have a food processor or a pestle and mortar so i just chopped all the "paste" ingredients very finely and this worked quite well. As other have said it is very mild and i would be tempted to use more chillis next time even for my young boys to give it a bit more flavour and kick. The only drawback i found was that the dish was quite salty, im not sure if that is because of the peanut butter or the stock but id want to find a way of combating that saltiness before i made it again so if anyone has any tips id be grateful.
rosievimes's picture
rosievimes
6th Feb, 2014
5.05
Wonderful nutty flavours with subtle spice. If you're a fan of peanut butter then you'll love this recipe! Would be tempted to add a little more water/stock next time as I found the sauce a little too thick, but will definitely be making this again!
fenellabella
28th Jan, 2014
Very quick and tasty mid week meal. I doubled up the chili (I used dry chili flakes as that was all I had), ginger, and garlic. It was very tasty and super easy to make. We'll definitely be having it again.
nicojo
17th Nov, 2013
I made this today and I too found the peanut butter taste to be overpowering. I would try making it again with 3 tbsp peanut butter. Apart from this, it was very easy to make.
Amyfoodie
16th Nov, 2013
I love peanut butter but I found it too sickly and the peanut butter overwhelmed the other flavours. Perhaps I was too generous with it because I used heaped tablespoons. My partner really enjoyed it and it was nice and easy and quick to make so I will make it again but perhaps use half the peanut butter, and I'd use 2 chillies because I couldn't really taste the chilli in this one.

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graciebabesxo
14th Aug, 2014
Can anyone tell me if I could freeze this recipe? Unsure about the yoghurt...
goodfoodteam's picture
goodfoodteam
2nd Sep, 2014
This recipe will freeze well as it uses full fat yogurt.
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