Nutty Chicken Curry

Nutty Chicken Curry

I'm knee deep in plasterboard this weekend so no time for cooking I'm afraid (I have to keep thinking all this mess will be worth it in the end!). This was a curry I rustled up last week and it was taken from the latest issue of Good Food Magazine (with a few tweaks). Very nice it was too and a good way to use up an opened jar of peanut butter.

1 Red Chili, chopped finely
Thumb size piece of Ginger, peeled and chopped
2 Garlic Cloves, chopped
Coriander stalks, chopped - reserving leaves for garnish
1 TBSP Thai Red Curry Paste
5 TBSP Peanut Butter
4 Chicken Breasts, chopped
150ml Chicken Stock
200ml Natural Yogurt

Step 1: Fry chili, ginger, garlic, coriander stalks and thai red curry paste for a few minutes in large pan
Step 2: Add chicken and fry until browned
Step 3: Add peanut butter, stock and yogurt and simmer for 20 minutes, until chicken cooked through
Step 4: Serve with rice


  1. Now that recipe really appeals to me

  2. i love currys and this one looks so delicious! i am happy i found your blog, i love it! cheers from a spanish girl living in london, you can visit my blog if you have the time:

  3. I will have to make this for my peanut butter addict boyfriend! Sounds good :)

  4. I've been craving curry lately - this looks really delicious.

  5. That looks really tasty!

  6. this looks great you have some great recipes on here Rebecca


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