Name: Nutty chicken curry
Prep time: 6 min
Cook time: 12 min
Total time: 18 min
Yield: 4
Cuisine: Indian
Ingredients: 1 large red chilli deseeded; ½ a finger-length piece fresh root ginger roughly chopped; 1 fat garlic clove; small bunch coriander stalks roughly chopped; 1 tbsp sunflower oil; 4 skinless chicken breasts cut into chunks; 5 tbsp peanut butter; 150ml chicken stock; 200g tub Greek yogurt

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Nutty chicken curry

Nutty chicken curry

Good Food team

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Serves 4

Easy

Prep: 6 mins

Cook: 12 mins

A star rating of 4.3 out of 5.180 ratingsRate

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Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

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Spicy Indian rice

A star rating of 4.7 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large red chilli

deseeded
½ a finger-length piece fresh root ginger

roughly chopped
1 fat garlic clove
small bunch coriander

stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts

cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

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Nutrition: per serving

kcal358
fat18.9g
saturates6g
carbs4g
sugars3g
fibre1g
protein43g
salt0.66g

low

Method

step 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.
step 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.

RECIPE TIPS

USE UP PEANUT BUTTER - PRAWN & NOODLE SALAD

Whisk together 2 tsp peanut butter, 2 tsp sweet chilli sauce and 2 tsp lime juice, then heat through in a frying pan with 150g straight-to-wok rice noodles, a handful cooked prawns, a handful beansprouts and a handful coriander leaves. Serves 1.

USE UP PEANUT BUTTER - SATAY PORK SKEWERS

Thread 500g pork strips onto 8 skewers, then brush with a little oil. Mix 3 tbsp peanut butter with 150ml tub natural yogurt, a squeeze of lime juice and a finely diced red chilli. Grill or griddle the skewers for 2-3 mins, turning, until cooked through. Serve with the satay dipping sauce, rice and a salad. Serves 4.

USE UP PEANUT BUTTER - BANANA BREAKFAST SMOOTHIE

Blend 2 bananas with 400ml milk, 4 tbsp oats, 2 tsp clear honey and 1 tbsp peanut butter. Serves 2.

Recipe from Good Food magazine, August 2009

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A star rating of 4.3 out of 5.180 ratings

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