Nutty Chicken Curry

Ingredients

• 1 large Red Chilli
• 0.5 Ginger
• 1 large Garlic
• Bunch Coriander
• 1 tbsp Sunflower Oil
• 4 Chicken Breasts
• 5 tblsp Peanut Butter
• 150ml Chicken Stock
• 200g Greek Yogurt

Instructions

1. Thinly slice about a quarter of the red chilli and set aside for garnish. Place the remaining chilli in a food processor with the ginger, garlic, coriander stalks, and about one third of the leaves. Blitz to a coarse paste, adding a splash of water if needed.
2. Cut the chicken breasts into evenly sized chunks and pat them dry.
3. Heat the sunflower oil in a wide frying pan over medium heat. Add the chicken and cook for about 1 minute, stirring, until the pieces are just sealed on the outside.
4. Add the prepared paste and cook for a further 1 minute, stirring constantly, until fragrant.
5. Reduce the heat to medium-low. Stir in the peanut butter, then gradually add the chicken stock, mixing well to form a smooth sauce. Remove the pan from the heat and gently stir in the Greek yogurt to prevent curdling.
6. Return the pan to low heat. Once the sauce begins to bubble very gently, cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Avoid boiling.
7. Stir in most of the remaining coriander leaves. Serve the nutty chicken curry hot, topped with the reserved sliced chilli and coriander, with rice or mashed sweet potato.

instructions_source: editorial-classic