Indian·non-vegetarian·medium

Nutty Chicken Curry

Name: Nutty Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
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

Alright folks, today I'm gonna share with you my Nutty Chicken Curry recipe. Trust me, this dish is a flavor bomb you won't forget! Ingredients: - Red Chilli - Ginger - Garlic - Coriander - Sunflower Oil - Chicken Breasts - Peanut Butter - Chicken Stock - Greek Yogurt Instructions: 1. Slice a quarter of the chilli, then blitz the rest in a food processor with ginger, garlic, coriander, and a splash of water if needed. 2. Brown the chicken in oil for 1 min, then add the paste and cook for another min. 3. Mix in peanut butter, stock, and yogurt. Let it simmer for 10 mins until the chicken is cooked and the sauce thickens. 4. Toss in most of the coriander, save some for garnish along with the remaining chilli. Serve with rice or mashed sweet potato. Anecdote: Once, I accidentally used too much chilli in this curry and boy, my mouth was on fire! Remember, a little goes a long way with chillies. Pro tip: To make the sauce extra creamy, try adding a dollop of coconut milk right at the end. It's a game-changer, I promise! So go ahead, whip up this Nutty Chicken Curry and get ready to impress your taste buds!

45 min(prep 15 + cook 30)

4 servings

450 kcal

4.5

Ingredients

Nutrition

450 kcalper serving

Protein35g38%

Carbs20g22%

Fat30g32%

Fiber3g3%

Sugar5g5%

Directions

1
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.
2
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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