Nutty Chicken Curry
Ingredients
- Red Chilli – 1 large
- Ginger – 0.5
- Garlic – 1 large
- Coriander – Bunch
- Sunflower Oil – 1 tbsp
- Chicken Breasts – 4
- Peanut Butter – 5 tblsp
- Chicken Stock – 150ml
- Greek Yogurt – 200g
Instructions
- 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.
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