I think most chefs – whether aspiring or pro – have a favourite curry recipe. One they can cook from memory, with their eyes closed and hands behind their backs; one that the family always looks forward to on those crisp winter evenings; one that tastes superb no matter what substitutions are made or ingredients added. For me, this recipe is a chicken peanut butter curry.
This curry was one of the first dishes I cooked when Tom and I moved in together, and it’s remained a firm favourite in our home ever since. It’s incredibly thick and creamy, but the use of yoghurt rather than cream makes it healthy, too! It has a palpable nutty flavour, tender chicken pieces, and the perfect balance of spiciness – not too hot, but not too bland.
Ready to eat in less than 30 minutes, this chicken peanut butter curry is the ideal meal to rustle up in a hurry. You can add mushrooms, carrots, sugar snap peas or any other veggies for more flavour, or sprinkle over some hot sauce or added chili for a fierier taste!
Chicken Peanut Butter Curry
- 1½ tbsp butter
- 1 tsp lemon juice
- 2 cloves minced garlic
- 1 tsp diced ginger
- 1 diced, deseeded chilli
- small bunch coriander
- 2 cubed chicken fillets
- ½ cup diced red bell pepper
- salt and pepper
- ½ cup chicken stock
- ¾ cup plain yoghurt
- 2 tbsp smooth peanut butter
- 2 tsbp chopped cashew nuts
In a large pot, heat the butter until melted. Add lemon juice, garlic, ginger and chili. Chop the coriander stalks and add to the pot, setting aside the leaves for later. Fry on medium heat for 2-3 minutes
Stir in the chicken pieces and bell pepper, sprinkle with salt and pepper, and fry for a further 5 minutes until the chicken starts to brown
Pour in the chicken stock, yoghurt and peanut butter and stir well. Turn the heat down to low, and simmer for 10-15 minutes
Once the chicken is tender, stir in the coriander leaves and cashew nuts, and serve over a bowl of rice