Nutty chicken curry

Made this tonight for our Try Something New Tuesday. Finally found a meal the we all liked. I doubled the stock as wanted it to be a saucy curry and it came out lovely. I also used crunchy peanut butter which I loved, but my husband thinks he would prefer smooth. Will definitely make this again. Also I added a bit of water to the ingredients for the paste so that it would blend up nicely in my smoothie maker.

This was delicious! I added two tea spoons of Geeta’s Mango Chutney for added sweetness and fragrance. Divine, I will definitely make this curry again!

This was totally delicious, made with twice the amount of chilli and garlic, a couple of carrots and a red pepper and natural peanut butter which doesn't contain any palm oil, salt or sugar and it was cracking served with brown basmati rice. Has already been requested again by the hubby!

Very sweet and salty - so added coconut milk and curry power.

Me and my husband often have this, especially on a Friday night. A quick and simple dish to make that packs a good flavour.

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!

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.

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.

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.

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!