Nutty Chicken Curry
serves: 4
prep: 6 minutes
cook: 12 minutes
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
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.
I will admit to changing this one up a little. I didn't use the chili/ginger/garlic etc to make a paste - I used a couple of teaspoons of korma paste that I had in my cupboard. I figured it was the same basic idea. It still tasted pretty damn amazing though. A little too nutty for my taste, so next time - and there will be a next time - I'll use a little more korma paste and a little less peanut butter.
Other than that? OM NOM NOM NOM NOM!
prep: 6 minutes
cook: 12 minutes
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
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.
I will admit to changing this one up a little. I didn't use the chili/ginger/garlic etc to make a paste - I used a couple of teaspoons of korma paste that I had in my cupboard. I figured it was the same basic idea. It still tasted pretty damn amazing though. A little too nutty for my taste, so next time - and there will be a next time - I'll use a little more korma paste and a little less peanut butter.
Other than that? OM NOM NOM NOM NOM!