Easy Peanut Butter Chicken Curry Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and finely chopped)
- 3 Garlic Cloves (peeled and finely chopped)
- 2 cm Fresh Ginger (peeled and finely chopped)
- ยฝ Red Chilli (deseeded and chopped)
- 1 tbsp Coriander Stalks (chopped)
- 1 Red Pepper (deseeded and chopped)
- 2 tbsp Thai Red Curry Paste
- 4 Chicken breasts (diced)
- 5 tbsp Smooth Peanut Butter
- 150 g Natural Yogurt
- 150 ml Chicken Stock
Method
- Heat the oil in a non stick pan and fry the chopped onion, garlic, ginger, chilli, coriander stalks, and red pepper over a medium heat for 3-4 minutes.
- Stir in the Thai red curry paste and cook for 1 minute.
- Turn up the heat and add the diced chicken breasts. Cook for 4-5 minutes until the chicken pieces have changed colour.
- Whisk together the peanut butter, natural yogurt, and hot chicken stock in a jug and pour it over the chicken. Simmer for 15-20 minutes until the chicken is cooked through.
- Garnish with coriander leaves, chopped salted peanuts, and lime wedges.