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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3rd Jul, 2012
This was gorgeous!!!! Soo yummy - loved the nuttiness. Halved the recipe as was just cooking for 2 but found I needed to add extra water as the sauce reduced and thickened quite a bit. Will be making this again ASAP!
19th May, 2012
This is a great recipe - quite simple and quick for a Friday night meal. I too use a pestle and mortar as the food processor just doesn't touch it. I've also found that rather than browning the chicken first and then adding the paste, the flavour comes out quite a bit more if I stir-fry the paste for a bit, and add the chicken after.
17th May, 2012
Cooked this with quorn chicken and was just as delicious. Quick and easy, great when you need food fast after a long day!
17th May, 2012
The dish washer is cleaning this up as I type. Absolutely delicious, makes a thick, creamy sauce to be very filling without a side like rice/potato. Based on previous comments I used two chillies to give it more of a kick which worked well, making it noticeably spicy but perfectly manageable. Very easy and I will certainly make this again. Wholeheartedly recommend
7th May, 2012
Great nutty curry so a bit different. Easy to make and I have made it several times in the last month
2nd May, 2012
Absolutely delicious. I made the paste with a hand blender, which worked well, and I also used 0% fat Greek yogurt. Was like a very quick lower fat chicken satay. Yum!
17th Apr, 2012
Fool proof and delicious!
16th Apr, 2012
Delicious! Very quick and easy. Especially good with crunchy peanut butter.
7th Apr, 2012
Excellent recipe, however if followed exactly it can be a little bland. To counteract this I added some curry powder and a bit of cumin which added a depth of flavour that I wouldn't have got otherwise! I also found that 200g yogurt wasn't enough, but this was because I added peppers to the mix (I definitely recommend this!) and the curry ended up as a dry curry, but was absolutely delicious!
12th Mar, 2012
Made this recipe for a quick tea tonight. It was very simple to make and tasted delicious. I made this for two, but kept the quantities for the sauce the same as the recipe suggested (for four) so there was plenty of sauce to go with the rice. As other people have mentioned I would perhaps add more chilli next time but this is just personal preference and I will definitely be making this again.


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