Nutty chicken curry — tender chicken in a creamy peanut butter and yogurt sauce spiked with chilli, ginger and garlic. A quick, mild and comforting Indian-style curry.
- 1 large Red Chilli
- 0.5 Ginger
- 1 large Garlic
- Bunch Coriander
- 1 tbsp Sunflower Oil
- 4 Chicken Breasts
- 5 tblsp Peanut Butter
- 150ml Chicken Stock
- 200g Greek Yogurt
Video
Preparation
- 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.
- Heat the oil in a frying pan and quickly brown the chicken chunks for 1 minute. Stir in the paste for another minute, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 minutes until the chicken is just cooked through and the sauce has thickened. Stir in most of the remaining coriander, then scatter the rest on top with the sliced chilli. Eat with rice or mashed sweet potato.
