Ingredients
Red chilli1 large
ginger0.5 piece
Garlic1 large clove
coriander1 bunch
sunflower oil15 ml
chicken breasts4 pieces
Peanut Butter75 g
Chicken stock150 ml
Greek Yogurt200 g
Instructions
Steps
- Thinly slice a quarter of the red chilli and set aside. Place the remaining chilli in a food processor along with the ginger, garlic, coriander stalks, and one-third of the coriander leaves. Blend until a rough paste forms, adding a splash of water if necessary.
- Heat sunflower oil in a frying pan over medium heat. Quickly brown the chicken breasts for about 1 minute.
- Add the prepared paste to the pan and stir for another minute. Then, incorporate peanut butter, chicken stock, and Greek yogurt.
- Allow the sauce to bubble gently and cook for 10 minutes, or until the chicken is thoroughly cooked and the sauce has thickened.
- Mix in most of the remaining coriander leaves, reserving some for garnish. Top with the sliced chilli, if desired. Serve with rice or mashed sweet potato.
Featured in:5 Flavorful Indian Dinners