Nutty chicken curry

Nutty chicken curry

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(156 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


  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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3rd Jul, 2020
Really yummy! Didn’t bother with the yoghurt as my sauce was already looking pretty creamy. My boyfriend and I both loved it.
Katie Ziegler's picture
Katie Ziegler
7th Feb, 2020
Pretty good! I love peanut butter and can't handle too much heat, so I made it with the recommended 5 tbsp peanut butter and only a few dried chillies that I had on hand. Threw in some carrots and a bell pepper to use up old vegetables like one of the posters below, that worked fine. It was very quick to make, although I left it on the stove for a little while longer to thicken.
David's picture
14th Feb, 2019
Very easy to make and with a few adjustments was well received. Like others, I would recommend reducing the peanut butter but I also found I needed to increase the amount of stock. The first time I made this everyone wanted extra sauce and there wasn't anywhere near enough. An additional 100ml of stock did the trick. I also added a small pinch of chilli powder to enhance the bite. I am not a regular cook and received more kudos with this dish than most of my other attempts
Brian 44
13th Aug, 2018
Very nice curry! Only used 1tsp nut butter for one portion after reading other reviews which seemed ok.
Themoula Phokou's picture
Themoula Phokou
22nd May, 2018
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.
24th Mar, 2018
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!
21st Jan, 2018
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!
17th Jul, 2017
Very sweet and salty - so added coconut milk and curry power.
20th May, 2017
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
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!


7th Mar, 2018
Is this really only 4g carb per serving? The peanut butter and yoghurt would suggest more?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. We can confirm this is a low carb dish. The main contributor to the carbs is the peanut butter. The rice or mashed sweet potato are serving suggestions and are not included in the analysis.
14th Aug, 2014
Can anyone tell me if I could freeze this recipe? Unsure about the yoghurt...
goodfoodteam's picture
2nd Sep, 2014
This recipe will freeze well as it uses full fat yogurt.
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