
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
Ingredients
- 1 large red chilli, deseeded
- ½ a finger-length piece fresh root ginger, roughly chopped
Ginger
jin-jerMainly 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
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-ahPeanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 150ml chicken stock
- 200g tub Greek yogurt
Method
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.
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.
Comments, questions and tips
Pages