Nutty Chicken Curry

Ingredients

• 1red chili, large; quarter finely sliced for garnish, rest used in paste
• 1/2ginger, thumb-sized piece; for paste
• 1 clovegarlic, large; for paste
• 1 bunchcilantro, stems used in the paste; leaves to garnish
• 1 tbspsunflower oil
• 4chicken breasts, cut into chunks
• 5 tbsppeanut butter
• 2/3 cupchicken stock
• 3/4 cupGreek yogurt

Method

1. 1

   Finely slice a quarter of the chili and set aside for garnish. Place the rest in a food processor with the ginger, garlic and cilantro stems and one-third of the leaves. Blend to a rough paste, adding a splash of water if needed.

2. 2

   Heat the oil in a skillet over high heat. Brown the chicken chunks for 1 minute.

3. 3

   Stir in the paste for 1 more minute, then add the peanut butter, stock and yogurt.

4. 4

   Once the sauce is gently bubbling, cook for 10 minutes until the chicken is cooked through to 165°F and the sauce has thickened.

5. 5

   Stir in most of the remaining cilantro, then scatter the rest on top with the sliced chili. Serve with rice or mashed sweet potato.

Nutrition per serving