Nutty Chicken Curry
Rich, creamy peanut and yoghurt chicken curry packed with fresh aromatics and ready in twenty minutes.
Ingredients
1 large red chilli60g
15g fresh ginger, peeled100g
1 large garlic bulb (cloves peeled)3 pack
1 bunch fresh coriander30g
1 tbsp sunflower oil1L
4 chicken breasts, cut into bite-sized chunks600g
5 tbsp smooth peanut butter340g
150ml chicken stock10 pack
200g Greek yoghurt500g
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £4.58 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£12.59 est. · serves 4