Easy family curry recipe for 4 people, takes only 12 mins; recipe has red chilli, ginger, garlic clove, coriander, sunflower oil, chicken breast, peanut butter, chicken stock and greek yogurt.
Nutty chicken curry
Course: Easy family curry
Servings
4
servings
Prep time
6 mins
Ingredients
- Coriander: small bunch coriander, stalks roughly chopped
- Garlic Clove: 1 fat garlic clove
- Chicken Breast: 4 skinless chicken breasts, cut into chunks
- Red Chilli: 1 large red chilli, deseeded
- Greek Yogurt: 200g tub Greek yogurt
- Sunflower Oil: 1 tbsp sunflower oil
- Chicken Stock: 150ml chicken stock
- Ginger: 1/2 a finger-length piece fresh root ginger, roughly chopped
- Peanut Butter: 5 tbsp peanut butter
Directions
- 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.
