Nutty Chicken Curry
Chicken in a silky peanut-and-yogurt curry — mild, nutty, universally loved.
- Total
- 35 min
- Serves
- 4
A creamy, mild curry built on peanut butter: chicken simmered with red chilli, ginger, garlic and coriander in a peanut-and-yogurt sauce that turns silky and nutty. It's gently spiced and deeply comforting — the kind of curry that wins over kids and skeptics alike. Serve with rice to soak up the rich, satay-adjacent sauce.
Ingredients
- 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
Instructions
- 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. Eat with rice or mashed sweet potato.
Nutrition (per serving)
- Calories
- 550
- Protein
- 40 g
- Fat
- 35 g
- Carbs
- 15 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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