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A Nutty Chicken Curry

Published Sunday, 12 September, 2010 by lauren

peanut butter, yoghurt, corriander, chillies



  • 1 large red chilli, deseeded
  • 1/2 finger length peice of root ginger grated
  • 1 clove garlic
  • coriander
  • 1tbsp oil
  • 4 skinless, chicken breasts cut into chunks
  • 5tbsp peanut butter
  • 150ml chicken stock
  • 200g greek/plain yoghurt


1. finely slice 1/4 the chilli

2.mash the ginger garlic and corriander to make a chunky paste add a little watter if needed

3.heat oil, brown chicken for 1min

4. stir in paste for another min

5. add peanut butter, stock and yoghurt

6. bring to boil

7. cook for further 10mins till chicken is cooked and sauce is thickened

8. stir in rest of chilli

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