Nutty Chicken Curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In nutty chicken curry, large Red Chilli, Ginger and large Garlic are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Finely 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.
- 2Heat 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 yoghurt. 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.
Nutrition
- Calories
- 656
- Protein
- 29.4g
- Carbs
- 2.4g
Recommended Equipment & Products
- Food processor
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Chef tips
To ensure a velvety, lump-free sauce, whisk the peanut butter with a little of the hot liquid (water or coconut milk) in a separate dish before adding it to the pan with the chicken. For an upgraded family dinner, serve the chicken on a bed of white rice or rice noodles, and add steamed broccoli florets which soak up the rich sauce perfectly.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In nutty chicken curry, large Red Chilli, Ginger and large Garlic are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.