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Nutty Chicken Curry

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  • Red Chilli - 1 large
  • Ginger - 0.5
  • Garlic - 1 large
  • Coriander - Bunch
  • Sunflower Oil - 1 tbsp
  • Chicken Breasts - 4
  • Peanut Butter - 5 tblsp
  • Chicken Stock - 150ml
  • Greek Yogurt - 200g


  • 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, 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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