Unusual, but delicious; if you like peanuts you’ll adore this easy curry-style dish. Leave out the extra chilli, if you don’t think your kids will like it.
SERVES 4 – 25 minutes
– 1 large red chilli, deseeded.
– ½ finger-sized knob ginger, roughly chopped.
– 1 garlic clove.
– small bunch coriander, stalks roughly chopped.
– 1 tbsp sunflower oil.
– 4 boneless skinless chicken breasts, cut into chunks.
– 5 tbsp peanut butter.
– 150ml/¼ pint chicken stock.
– 200g tub Greek yogurt.
– boiled rice or mashed sweet potato, to serve.
Step 1:Finely slice and set aside 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.
Step 2:Heat the oil in a frying pan, then quickly brown the chicken chunks 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 is thickened (if it looks too thick, just add a splash of water). Stir in most of the remaining coriander, then scatter the rest on top with the reserved chilli. Eat with rice or mashed sweet potato.
Note : PER SERVING 358 kcals, protein 43g, carbs 4g, fat 19g, sat fat 6g, fibre 1g, sugar 3g, salt 0.66g