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Nutty Chicken Curry

This is a super curry with just the right amount of gingery spice. Greek yogurt and peanut butter are stirred in to make the sauce fragrantly creamy, and fresh cilantro adds a lovely herby note. Use more or fewer chilis as your taste buds prefer. This is a simple supper all done in one skillet which needs nothing more than a bed of steamed rice and a green veg alongside.

Nutty Chicken Curry

1 large red chili, deseeded
½ a finger-length piece fresh ginger, roughly chopped
1 fat garlic clove
small bunch cilantro, stalks roughly chopped
1 tbs. vegetable oil
4 skinless, boneless chicken breasts or 6 boneless, skinless chicken thighs, cut into chunks
5 tbs. peanut butter
½ cup chicken stock
7 oz. tub plain Greek yogurt
chopped peanuts, to serve

Finely slice a quarter of the chili and set aside, then put the rest in a food processor along with the ginger, garlic, cilantro stalks, and 1/3 of the cilantro leaves. Whizz to a rough paste with a splash of water if needed.

Heat the oil in a skillet, season the chicken and quickly brown for 1 minute. Stir in the paste for another minute, then add the peanut butter, stock, and yogurt. When the sauce is gently bubbling, cook for 10 minutes, until the chicken is just cooked through and the sauce has thickened. Stir in most of the cilantro leaves, then scatter the remainder on the top along with the reserved chili slices and the chopped peanuts. Serve over rice.

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