Nutty Chicken Curry

Ingredients

• 1red chilli, large; quarter finely sliced for garnish, rest used in paste
• 1/2ginger, thumb-sized piece; for paste
• 1 clovegarlic, large; for paste
• 1 bunchcoriander, stalks used in paste; leaves for garnish
• 1 tbspsunflower oil
• 4chicken breasts, cut into chunks
• 5 tbsppeanut butter
• 150 mlchicken stock
• 200 ggreek yogurt

Method

1. 1

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

2. 2

   Heat the oil in a frying pan 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 just cooked through and the sauce has thickened.

5. 5

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