Nutty Chicken Curry

2 steps · 15 min total

1. 01

   Make the Spice Paste

   Finely slice a quarter of the red chili; set it aside for garnish. The rest of the chili goes into a food processor with the ginger, garlic, and the coriander stalks (plus one-third of the leaves). Whizz until you have a rough paste; add a splash of water if it needs help coming together.
2. 02

   Cook Chicken and Simmer

   Heat the sunflower oil in a large frying pan over medium-high heat. Add the chicken chunks and brown them quickly for about 1 minute, just to get some color on the outside. Stir in the spice paste you just made and cook for another minute, until you can smell the aromatics.

   Pour in the peanut butter, chicken stock, and Greek yogurt. Bring the sauce to a gentle bubble, then lower the heat and let it simmer for about 10 minutes. The sauce should thicken slightly, and the chicken should be cooked through. Stir in most of the remaining coriander, then scatter the rest on top along with the reserved sliced chili, if you're using it. Serve immediately with rice or mashed sweet potato.