4
India
Nutty Chicken Curry
Allergens: Gluten, Milk, Nuts, Peanuts
A mild, creamy chicken curry ground with nuts, rich, nutty and weeknight-friendly.
Ingredients
- Vegetable oil 1 tbsp
- Stock cubes 150 ml
- Fresh coriander
- Fresh chilli 1 large
- Fresh ginger 0.5
- Garlic 1 large
- Chicken breast 4
- Greek yogurt 200 g
- Peanut butter 5 tbsp
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.