Nutty Chicken Curry
An easy India dinner. Ready in about 34 minutes. Difficulty: easy.
- 24 minPrep (about)
- 10 minCook (about)
- 34 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 chicken breasts
Fresh & other
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- ⅔ ginger
- 1 garlic
- Bunch cilantro
- ⅓ cup + 1 tbsp peanut butter
- ¾ cup + 2 tsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 9 oz greek yogurt
Sauces & oils
- 1 ½ tbsp sunflower oil
How to make it
Steps in our own plain words.
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Finely slice a quarter of the chilli.
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Put the rest in a food one-third of the leaves, coriander stalks, garlic and processor using the ginger.
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Whizz to a rough paste using a splash of water if needed.
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Heat the oil in a frying pan.
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Fast brown the chicken chunks for 1 min.
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Stir in the paste for another min.
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Add the peanut butter, stock and yogurt.
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Wait until the sauce is bubbling.
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Heat for 10 mins until the chicken is cooked through and sauce thickened.
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Stir in most of the remaining coriander.
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Scatter the rest over the top with the chilli, if using.
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Eat with rice or mashed sweet potato.
On the side: Naan
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the naan in a hot pan or the oven for 1 to 2 minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.