Easy Chicken and Peanut Pasanda
Easy Chicken and Peanut Pasanda



  • 1 red chilli, deseeded
  • ½ finger length 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 peanut butter
  • 160ml chicken stock
  • 200g Greek yoghurt
  • Slice ¼ of the chilli and place the rest in a food processor with the coriander stalks, ⅓ of the leaves, the ginger, garlic and a splash of water. Whizz to a paste.
  • Heat the oil in a frying pan and brown the chicken pieces for 1 minute. Stir in the paste and fry for a minute more, then add the stock, yoghurt and peanut butter. Cook for 10 mins or until the meat is cooked through, then stir in the most of the remaining coriander leaves. Serve with rice and some more coriander scattered on top - delicious!
15 mins
4 serving

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