Nutty chicken curry

Nutty chicken curry

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(149 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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28th May, 2013
This was yum - I swapped out the chicken for turkey and added and extra garlic clove but overall just delish! Adding more chilli next time as it didn't have much kick. Superb though.
Bigspottedcat's picture
25th May, 2013
Too Salty. And not exactly healthy - greek yoghurt + peanut butter. If I am going to sin, it must be better than this. But it does work and its easy enough.
22nd Aug, 2013
actually that depends on how you see healthy. Both peanut butter and greek yogurt are packed full of protein, and low GI which will keep you full for longer. The yogurt also provides calcium, and a host of other nutrients are in this curry. Overall, i'd say it's healthy.
20th May, 2013
Stuck to recipe but would add far more chilli next time. Also may add finely sliced leek next time as like to have veg in curries. Very nutty as expected but I would hesitate to call this a curry if you follow the recipe as it stands.
30th Apr, 2013
A lovely and light curry and really tasty! I will use more peanut butter next time, and I'd like to try it with coriander (didn't have any when I made it!)
24th Apr, 2013
I cooked this for all the family and used a crunchy peanut butter and a little more chilli, it was lovely and creamy and quite satay like without being to hot. It was very quick and simple to prepare which is great when you have hungry little ones . Both my 1 yr old and my 3 year old loved it and he is usually pretty fusy. I will definitely cook again.
24th Apr, 2013
The whole family liked this, so definitely a keeper. I used 0%fat Greek yoghurt, and was a bit worried it would curdle, but it was absolutely fine. I used more stock than the recipe said - doesn't really matter as you can always reduce down if you put too much in.
17th Apr, 2013
I LOVED it, Rod, who doesn't normally care for peanut butter, really enjoyed it and Bonnie wouldnt stop barking about it. Very nice!
7th Mar, 2013
I thought this was lovely! Huge fan of peanut butter! Great flavour. The only thing I would say is it doesn't reheat very well! But will make it again!!
25th Feb, 2013
Made this for myself whilst the hubby had a night out hence I halved the quantities. Kept it low Carb and used 2 chicken breasts instead of having some rice on the side. Very tasty and I used low fat Greek yogurt and it didn't curdle:-) Will add some extra chilli next time too.


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