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My Take on Nutty Chicken Curry

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

The (im)famous Good Food recipe that I've made my own with a little help from my friends...

Ingredients

Serves: 4

Metric Cups

For the Paste

2 large green jalapeno peppers (roughly chopped)
fresh ginger (a good-sized piece, peeled and roughly chopped)
3 cloves garlic (fat cloves, skinned)
15 grams fresh coriander (a bunch - stalks only, roughly chopped)
1 small onion (roughly chopped)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt (coarse)

For the Cooking

4 chicken breasts (or thigh meat, cut into strips)
5 tablespoons crunchy peanut butter
250 millilitres coconut milk
100 grams Greek yoghurt

For the Scattering

gram fresh coriander (from bunch mentioned above)
1 red jalapeno peppers (finely sliced, seeds in)

For the Paste

2 large green jalapeno peppers (roughly chopped)
fresh gingerroot (a good-sized piece, peeled and roughly chopped)
3 cloves garlic (fat cloves, skinned)
½ ounce cilantro (a bunch - stalks only, roughly chopped)
1 small onion (roughly chopped)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt (coarse)

For the Cooking

4 chicken breasts (or thigh meat, cut into strips)
5 tablespoons crunchy peanut butter
9 fluid ounces coconut milk
3½ ounces Greek yoghurt

For the Scattering

gram cilantro (from bunch mentioned above)
1 red jalapeno peppers (finely sliced, seeds in)

Method

My Take on Nutty Chicken Curry is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put all the ingredients for the paste in a (mini) processor and chop into a paste, using water and maybe a bit of peanut oil to help it along.
Heat 1 tbsp peanut oil in a non-stick pan on a low heat and tip in the paste, fry it for about 4-5 minutes without browning it.
Put in the chicken strips, turn the heat up a bit and stir till all the strips are white on the outside.
Stir in the peanut butter and keep stirring till it goes runny. Add the coconut milk and yoghurt, stir well and let bubble away until the chicken is cooked, depending on how big the chunks are. Scatter over the red chilli and coreander leaf.

Put all the ingredients for the paste in a (mini) processor and chop into a paste, using water and maybe a bit of peanut oil to help it along.
Heat 1 tbsp peanut oil in a non-stick pan on a low heat and tip in the paste, fry it for about 4-5 minutes without browning it.
Put in the chicken strips, turn the heat up a bit and stir till all the strips are white on the outside.
Stir in the peanut butter and keep stirring till it goes runny. Add the coconut milk and yoghurt, stir well and let bubble away until the chicken is cooked, depending on how big the chunks are. Scatter over the red chilli and coreander leaf.

Additional Information

I added some frozen peas at the end, because I was so focused on getting this recipe right I completely forgot about getting my 5-a-day, and that worked out fine. The sauce is quite thick, which I sort of like in a recipe like this but I think you could safely add water to this without jeopardising any flavour.