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Clean recipe · mob.co.uk

Peanut Butter Chicken Curry

This a rich and indulgent peanut butter chicken curry that tastes even better than it sounds. Give it a go tonight and thank yourself later.

Original recipe: mob.co.uk

Yield:
4 servings
Prep:
20 min
Cook:
45 min
Total:
65 min
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Peanut Butter Chicken Curry

Ingredients

  1. 100g Yoghurt
  2. 1tsp Ground Turmeric
  3. 2tsp Chilli Powder
  4. 0.5tsp Garam Masala
  5. 1 Lime
  6. 0.5tsp Ginger Paste
  7. 0.5tsp Garlic Paste
  8. 1tbsp Unsalted Butter
  9. 1tsp Salt
  10. 1 Onion
  11. 25g Fresh Coriander
  12. 2tbsp Vegetable Oil
  13. 1tsp Ginger Paste
  14. 1tsp Garlic Paste
  15. 1x 400g Can Chopped Tomatoes
  16. 1tbsp Tomato Purée
  17. 1tsp Ground Coriander
  18. 1tsp Garam Masala
  19. 1tsp Kasoori Methi
  20. 1tbsp Kashmiri Chilli Powder
  21. 3tbsp Peanut Butter
  22. 200ml Double Cream (to serve)
  23. 1Knob Butter (to serve)
  24. Salt (to serve)
  25. 500g Boneless Skinless Chicken Thigh

Instructions

  1. Chop the chicken into 2-3cm bite-sized pieces. Juice the lime, and add to a large bowl with all the remaining marinade ingredients, mixing to combine. Add the chicken pieces and toss, ensuring they are well coated in the marinade. Cover and chill for 1-2 hrs, or overnight for best results.
  2. Once marinated, grill or air fry the chicken on the highest setting for 10-15 mins until charred in places. Don’t worry if the chicken hasn’t cooked through fully – it will be simmered in the curry later. Set aside.
  3. Meanwhile, finely chop the onion and chop the coriander. Set aside.
  4. Heat the oil in a large pan over a medium heat and add the chopped onion. Cook for 5-6 mins until they start to brown slightly. Add the ginger and garlic pastes and cook for 2-3 mins until fragrant. Stir in the chopped tomatoes and tomato purée, then cook until the mixture thickens and the oil starts to separate from the sauce.
  5. Add the ground coriander, garam masala, kasoori methi, chilli powder and 1 tsp salt to the tomato mixture. Cook for 2 mins. Lower the heat and stir in the peanut butter until fully incorporated. Pour in the cream, mixing well to create a smooth, creamy sauce. Let the curry simmer for 10 mins, adding a splash of water if it gets too thick.
  6. Return the cooked chicken to the pan, stirring to coat it in the sauce. Simmer for 6-8 mins to ensure the chicken is heated through.
  7. Top with chopped coriander and a drizzle of cream or melted butter, just before serving.