Nutty Chicken Curry

Instructions

1. 1

   Prepare Chilli and Paste

   7 min

   Begin by thinly slicing a quarter of the red chilli and setting it aside for later use. For the remaining chili, place it into a food processor along with the ginger, garlic, coriander stalks, and one-third of the coriander leaves. Blend all ingredients together until you achieve a rough paste, adding a splash of water to help the blending process if needed.

2. 2

   Brown the Chicken

   6 min

   In a frying pan, heat sunflower oil over medium heat until shimmering. Once the oil is hot, add the chicken breasts to the pan and allow them to brown for about 1 minute on each side, just until they develop a nice golden color.

3. 3

   Combine Ingredients

   4 min

   Once the chicken is browned, add the prepared paste to the frying pan and stir it in for about a minute to let the spices release their aromas. Next, introduce peanut butter, chicken stock, and Greek yogurt into the pan, stirring until everything is well combined and smooth.

4. 4

   Simmer the Curry

   19 min

   Bring the sauce to a gentle bubble and let it cook for approximately 10 minutes. During this time, ensure the chicken is cooked through; it should reach an internal temperature of 75°C (165°F) and the sauce should have thickened to a nice consistency.

5. 5

   Garnish and Serve

   4 min

   Before serving, mix in most of the remaining coriander leaves, reserving a small amount for garnish. If desired, top the dish with the sliced red chilli for an extra kick. This curry pairs wonderfully with rice or creamy mashed sweet potatoes.

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