Nutty Chicken Curry
Peanut butter transforms chicken curry into something richer and more textured than the standard tomato-based versions. This technique, common in South Indian cooking, adds depth without heaviness, letting the warm spice notes of coriander and ginger shine through. The nuttiness plays particularly well against fresh ginger and garlic, creating a sauce that coats rather than drowns the chicken. It's a study in how one unconventional ingredient can rebalance an entire dish.
Instructions
Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves.
Whizz to a rough paste with a splash of water if needed.
Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min.
Stir in the paste for another min, then add the peanut butter, stock and yogurt.
When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened.
Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using.
Eat with rice or mashed sweet potato..
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