Nutty chicken curry

Lower in fat that most creamy curries and ready under 20 minutes!

Serves 4

Prep 6 mins

Cook 12 mins

Ingredients:

    1 large red chilli , deseeded

    ½ a finger-length piece fresh root ginger , roughly chopped

    1 fat garlic clove

    small bunch coriander , stalks roughly chopped

    1 tbsp sunflower oil

    4 skinless chicken breasts , cut into chunks

    5 tbsp peanut butter

    150ml chicken stock

    200g tub Greek yogurt

Method:

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.

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. Eat with rice or mashed sweet potato.

Per serving:

358 kcalories, protein 43g, carbohydrate 4g, fat 18.9 g, saturated fat 6g, fibre 1g, sugar 3g, salt 0.66 g