Nutty Chicken Curry

Name: Nutty Chicken Curry
Yield: 4 servings
Cuisine: India
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Red Chillilarge1
Ginger½
Garliclarge1
Coriander
Sunflower Oil1 tbsp
Chicken Breasts4
Peanut Butter5 tbsp
Chicken Stock150 ml
Greek Yogurt200 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	201 kcal
Protein	6.4 g
Fat	15.4 g
of which saturates	3.3 g
Carbohydrate	11.5 g
of which sugars	4.9 g
Fibre	1.1 g
Salt	0.6 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.