Nutty chicken curry

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

  • Prep:6 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 358
  • fat 18.9g
  • saturates 6g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 43g
  • salt 0.66g


  • 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 breast, cut into chunks
  • 5 tbsp peanut butter
  • 150ml chicken stock
  • 200g tub Greek yogurt


Use up peanut butter - Prawn & noodle salad
Whisk together 2 tsp peanut butter, 2 tsp sweet chilli sauce and 2 tsp lime juice, then heat through in a frying pan with 150g straight-to-wok rice noodles, a handful cooked prawns, a handful beansprouts and a handful coriander leaves. Serves 1.Use up peanut butter - Satay pork skewers
Thread 500g pork strips onto 8 skewers, then brush with a little oil. Mix 3 tbsp peanut butter with 150ml tub natural yogurt, a squeeze of lime juice and a finely diced red chilli. Grill or griddle the skewers for 2-3 mins, turning, until cooked through. Serve with the satay dipping sauce, rice and a salad. Serves 4.Use up peanut butter - Banana breakfast smoothie
Blend 2 bananas with 400ml milk, 4 tbsp oats, 2 tsp clear honey and 1 tbsp peanut butter. Serves 2.


  1. 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.

  2. Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

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