Yummy nutty chicken curry

I love a BBC Good Food recipe; I have the app on my phone, which is handy for some on the go food inspiration.

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I knew I wanted to make a chicken dish for my family this weekend and with September marking the turn of seasons I wanted to treat us all to some warming, comfort food and this was the perfect recipe! This dish is really scrummy and because of the peanut butter, a smaller portion goes a long way and keeps you full for a long while after finishing the meal.

Serves: 4 people

Prep time: 6 minutes

Cook time: 12 minutes

Ingredients

• 1 large red chilli, deseeded

• ½ a finger-length piece fresh root ginger, roughly chopped

• 1 fat garlic clove

• Small bunch coriander, stalks roughly chopped

• 1 tbsp sunflower oil

• 4 skinless chicken breasts, cut into chunks

• 5 tbsp peanut butter

• 150ml chicken stock

• 200g tub Greek yogurt

Method

Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander

stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.

Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min.

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Next, add the peanut butter, stock and yogurt.

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When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened.

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Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice, quinoa, cous cous or mashed sweet potato.

#Food #Dinner