Spicy Peanut Butter Chicken Curry

This is a really tasty curry and a bit unusual. The peanut butter is a real winner and adds something unusual to the dish. A great midweek filler.

Wot u need
2 chicken breasts
1 small onion diced
200g Greek yoghurt
300 mls chicken stock (one stock cube)
Small bunch coriander
1 tbsp garlic paste
1 tbsp ginger paste
3 tbsp RUNNY smooth peanut butter
1 red chilli – whole
1 tsp chilli flakes
Salt and pepper
1 tbsp sunflower oil

Wot u do
Fry off the onions till translucent but not burned on a medium heat in the oil – five mins. Chopp the chicken into strips, season and add and seal for a further five minutes. Blend the coriander, whole chilli, garlic paste and ginger paste with 1 tbsp water in a blender. Add the mix to the pan and cook for a further minute. Add the Greek yoghurt and peanut butter and bring to the boil. Add the chilli flakes. Transfer the whole thing to a casserole or slow cooker and cook on high, then low for approx 60-90 mins.

Serve with basmate rice. Serves two.

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