Nutty Chicken Curry
Creamy, slightly spicy nutty chicken curry with fresh coriander—rich peanut butter and yogurt make a velvety sauce perfect with rice or mashed sweet potato.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 pcs red chilli
- 0.5 pcs ginger
- 1 pcs garlic
- 1 pcs coriander (bunch)
- 1 tbsp sunflower oil
- 4 pcs chicken breasts
- 5 tbsp peanut butter
- 150 ml chicken stock
- 200 g greek yogurt
Directions
- Finely slice a quarter of the chilli and set aside; put the remaining chilli, ginger, garlic, coriander stalks and one-third of leaves in a food processor and whizz to a rough paste with a splash of water if needed
- Heat the oil in a frying pan and quickly brown the chicken pieces for about 1 minute
- Stir in the paste and cook for about 1 minute
- Add the peanut butter, chicken stock and greek yogurt and bring the sauce to a gentle bubble
- Cook for about 10 minutes until the chicken is just cooked through and the sauce has thickened
- Stir in most of the remaining coriander and scatter the rest and the reserved sliced chilli on top and serve with rice or mashed sweet potato