Nutty chicken curry

Nutty chicken curry

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(150 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
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  • 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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10th Apr, 2014
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.
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
6th Feb, 2014
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!
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.
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.
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.
8th Nov, 2013
This is lovely and quite simple really! If you like chicken satay then you will love this! I left to simmer away for longer like person below so the chicken is nice a soft. I added one red pepper and a handful of mushrooms. I also used 100g chive light Philadelphia and 100ml skimmed milk instead of the Greek yoghurt. It looked just like it does on the photo. Yummy will def make again!
13th Oct, 2013
I made this last week and it came out a little too watery for me, so I'll add less stock next time! I liked the flavours though and the yogurt just blended in so well, making it nice and creamy :) I posted it up on my blog, linking it to here of course :)
1st Oct, 2013
I was sceptical cooking this as I read through all the comments first! Well, I don't know why people didn't like it! Obviously the flavour is quite a peanut butter flavour as the name and ingredients suggest! But I cooked this on a Friday night... It was super fast and easy, though I left it on the stove for 40 minutes or so longer on a low heat to soak up all the flavours! I used only 2 chicken fillets but added a few potato's quartered, mushrooms and string beans! I like veggies in my curry! I served it with rice. I also refrigerated it and warmed it up the next day - delicious! Edit: I added a birdseye chilli but needed to add some chilli powder for that extra kick, as the peanut butter and yoghurt combo definitely cools it down!
2nd Aug, 2013
I didn't enjoy this meal at all. I found the peanut butter taste to be overpowering. Would not make again.


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