Nutty Chicken Curry
1 large red chilli, deseeded
1/2 finger-length piece ginger, roughly chopped
1 fat garlic clove
small bunch of coriander, stalks roughly chopped
1 tbsp sunflower oil (I used olive oil)
4 skinless chicken breasts, cut into chunks
5 tbsp peanut butter
150ml chicken stock (I added more stock, 350ml)
cooked rice, to serve
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 for 1 min. Stir in the paste for 1 min more, 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 the sauce has thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli. Serve with rice.