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Nutty chicken curry

Nutty chicken curry

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Rating: 4 out of 5.162 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Nutrition:
HighlightNutrientUnit
kcal358
fat18.9g
saturates6g
carbs4g
sugars3g
fibre1g
protein43g
low insalt0.66g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
USE UP PEANUT BUTTER - PRAWN & NOODLE SALAD

Whisk together 2 tsp peanut butter, 2 tsp sweet chilli sauce and 2 tsp lime juice, then heat through in a frying pan with 150g straight-to-wok rice noodles, a handful cooked prawns, a handful beansprouts and a handful coriander leaves. Serves 1.

USE UP PEANUT BUTTER - SATAY PORK SKEWERS

Thread 500g pork strips onto 8 skewers, then brush with a little oil. Mix 3 tbsp peanut butter with 150ml tub natural yogurt, a squeeze of lime juice and a finely diced red chilli. Grill or griddle the skewers for 2-3 mins, turning, until cooked through. Serve with the satay dipping sauce, rice and a salad. Serves 4.

USE UP PEANUT BUTTER - BANANA BREAKFAST SMOOTHIE

Blend 2 bananas with 400ml milk, 4 tbsp oats, 2 tsp clear honey and 1 tbsp peanut butter. Serves 2.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

Rating: 4 out of 5.162 ratings
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