Nutty Chicken Curry For One

Love peanut butter? Want to get your PB fix without resorting to eating it straight from the jar (I do this ALL the time too!!)? Then you need to make this curry now! It’s rich, creamy and just delicious.



  • 1 chicken breast, cut into bitesize chunks
  • 1/2 red chilli, deseeded and finely chopped
  • 1 cm piece of ginger, peeled and finely chopped
  • 1 clove of garlic, finely chopped
  • Small bunch of fresh coriander, roughly chopped (leaves and stalks)
  • 2-3 tbsp low fat peanut butter (to taste)
  • 50ml chicken stock
  • 75g low fat greek yogurt


  1. Blitz the red chilli, ginger, garlic and fresh coriander in a small food processor with 1 tbsp of water to form a thin paste
  2. Fry the chicken for 2 minutes until browned, then add the paste and cook for a further 2 minutes
  3. Stir in the peanut butter, chicken stock and yogurt, and let it bubble away on a low heat for 10 minutes until the chicken is cooked through and the sauce has thickened
  4. Taste the sauce and add more peanut butter if needed, then stir in some extra coriander and serve with rice

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