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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


  • dave the asian 7 years ago

    mother i want to dress as a disco ewok.

  • Rupert 7 years ago

    Very tasty. Don't add the ginger/garlic/coriander before the yoghurt/peanut butter/stock though or it will burn. Also keep stirring or the mix will adhere to the pan like cement

  • James 8 years ago

    Parents coming over in 30 minutes

  • cretin 8 years ago

    Thanks for this, was yummy!

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