Serves 4
An easy-to-make mid-week meal, this nutty chicken curry will become popular with the whole family. If you’re not a fan of spicy foods, you can use a smaller red chilli to take away some of the heat.
No matter how spicy you like it; this nutty chicken curry is a tasty meal that will please all.
Ingredients:
- 1 large red chilli, de-seeded
- Thumb sized piece of root ginger, peeled & chopped
- 1 big or 2 small garlic cloves
- Small bunch fresh coriander, chopped
- 1 tbsp sunflower oil
- 4 chicken breasts, cut into chunks
- 5tbsp chunky peanut butter
- 150ml chicken stock
- 200g tub of Greek yoghurt
Method:
- Half the chilli. Finely slice one half. Put the other half in a food processor with the ginger, garlic, and 2 thirds of the coriander (keep some of the leaves back for the end). Whizz it to a paste, adding a drop of water if it helps.
- Heat the oil in a frying pan & brown the chicken.stir in the paste and fry for 1 min. add the peanut butter, stock and yoghurt. Simmer for 10 mins.
- Stir in the remaining coriander leaves& scatter with chilli. Check the chicken & serve with basmati rice & a wedge of lime.
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