Creamy chicken and peanut curry

Recipe from: 18 April 2016
recipe, chicken, peanuts, curry, dinner,lunch

Ingredients 19
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 8
    chicken pieces
  • 2
    cm
    piece of ginger
  • 4
    cloves
    garlic
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 1
    tsp
    ground cinnamon
  • 1/2
    tsp
    crushed dried chilli
  • 1/4
    cup
    sprinkle nuts
  • 1
    tsp
    sugar
  • 1/3
    cup
    water
  • 2
    Tbs
    vegetable oil
  • 2
    onions, peeled and chopped
  • 3
    cardamom pods
  • 1/2
    cup
    Greek yoghurt
  • 3/4
    cup
    chicken stock
  • 1/2
    cup
    double cream
  • sea salt and white pepper
  • 100
    g
    roasted and salted peanuts
  • coriander leaves to serve
 

Method

00:15
 

Blend ginger, garlic, cumin, coriander, cinnamon, chilli, sprinkle nuts, sugar and water together in a food processor to form a smooth paste.

Heat vegetable oil in a heavy-based pan and brown seasoned chicken pieces. Remove from pan. Sauté onions until softened and lightly browned. Bruise the cardamom pods and fry for 1 minute. Add the paste and cook gently until it begins to colour. Return chicken to the pan.

Over a low heat, add the yoghurt, stock and cream, stirring constantly to form a sauce. Season well with salt and white pepper. Simmer gently for 20 minutes or until the chicken is cooked through.

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Read more on: dinner  |  recipe  |  chicken  |  peanuts  |  curry  |  lunch
 

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