Peanut Butter Chicken Curry
Recipe: https://recipestripper.com/recipes/c6ef50a0-5008-466e-8d04-3659a67976cc
Original source: https://www.mob.co.uk/recipes/peanut-butter-chicken-curry
Recipe image: https://mob-cdn.ams3.digitaloceanspaces.com/recipes/2024/07/220A1371.png

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.
Yield: 4 servings
Prep time: PT20M
Cook time: PT45M
Total time: PT65M

Ingredients
- 100g Yoghurt
- 1tsp Ground Turmeric
- 2tsp Chilli Powder
- 0.5tsp Garam Masala
- 1 Lime
- 0.5tsp Ginger Paste
- 0.5tsp Garlic Paste
- 1tbsp Unsalted Butter
- 1tsp Salt
- 1 Onion
- 25g Fresh Coriander
- 2tbsp Vegetable Oil
- 1tsp Ginger Paste
- 1tsp Garlic Paste
- 1x 400g Can Chopped Tomatoes
- 1tbsp Tomato Purée
- 1tsp Ground Coriander
- 1tsp Garam Masala
- 1tsp Kasoori Methi
- 1tbsp Kashmiri Chilli Powder
- 3tbsp Peanut Butter
- 200ml Double Cream (to serve)
- 1Knob Butter (to serve)
- Salt (to serve)
- 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.