Chicken, Ginger and Peanut Curry
- 1 red chilli, deseeded
- ½ thumb-sized piece of ginger, chopped
- 1 garlic clove
- Small bunch of coriander, stalks chopped
- 1 tbsp oil
- 4 chicken breasts, skin removed, cut into chunks
- 5 tbsp crunchy peanut butter
- 150ml chicken stock
- 200g Greek yoghurt
- Finely slice about ¼ of the chilli, then add the remainder to a food processor with the garlic, coriander stalks, ginger and ⅓ of the coriander leaves. Whizz to a paste.
- Heat the oil in a frying pan and brown the chicken all over for 2 mins. Stir in the curry paste, cook for a minute more, then add the stock, peanut butter and yoghurt. Season well, leave to simmer for 10 mins or until the chicken is cooked through, then stir through the coriander and serve with rice and a scattering of the sliced chilli.
15 mins
4 serving