Curry often calls for hours of cooking and marinating, but not this speedy recipe! A few smart shortcuts means you’ll be tucking into this delicious meal in under 20 minutes without sacrificing any of the flavour. The peanut butter brings a lovely nutty flavour, while the ginger, garlic and coriander deliver all the classic aromas of a traditional curry without any fuss. Serve it up with steamed rice or naan bread for a tasty Friday night dinner. Yum!
- 1 large red chilli, deseeded
- ½ a finger-length piece fresh root ginger, roughly chopped
- 2 garlic cloves
- small bunch coriander, stalks roughly chopped
- 1 tbsp sunflower oil
- 4 skinless chicken breast, cut into chunks
- 5 tbsp peanut butter
- 150ml chicken stock
- 200g tub Greek yogurt
1. 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.
2. Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, 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 sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Serve with steamed rice.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here