Nutty Chicken Curry

Begin by finely slicing a quarter of the red chilli, reserving the rest for blending. Place the remaining chilli, peeled ginger, garlic cloves, coriander stalks, and one-third of the coriander leaves into a food processor. Pulse these together, adding a splash of water if needed, to create a fragrant, rough paste that will form the base of your curry. Next, warm the sunflower oil in a frying pan over medium heat. Add the chicken breasts, cut into chunks, and quickly brown them for about one minute—this sears the meat, locking in the juices and creating a lovely golden exterior. Stir in the prepared paste and cook for an additional minute, allowing the spices to release their aroma. Now, incorporate the peanut butter, chicken stock, and Greek yogurt into the pan, stirring well to combine all the ingredients. Once the sauce begins to gently bubble, reduce the heat and let it simmer for roughly 10 minutes. During this time, the chicken will cook through and the sauce will thicken to a luscious consistency. Finally, stir in most of the remaining coriander leaves to infuse fresh herbal notes throughout the curry. To serve, scatter the rest of the coriander atop the dish along with the sliced chilli for a pop of color and heat. This curry pairs beautifully with steamed rice or silky mashed sweet potatoes—either will carry the rich sauce perfectly. Tip: Adjust the amount of chilli used according to your preferred spice level. For a milder curry, use less chilli and remove the seeds before slicing. To add extra texture, you can sprinkle some roasted peanuts on top before serving.