Dinner · Indian

Nutty Chicken Curry

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 11, 2026

This creamy peanut chicken curry comes together in about half an hour, and the sauce leans on ingredients you probably already have. The peanut butter melts into the stock and yogurt for a rich, mildly spicy sauce that clings to every bite of chicken. Serve it over rice and dinner is done.

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Nutty Chicken Curry

Why you'll love this

  • Ready in about 25 minutes for a fast weeknight win.
  • Rich, creamy peanut sauce with just a little heat.
  • Uses pantry staples like peanut butter and stock.
  • Mild enough for kids, easy to spice up for adults.

EveryDayMeal recipe

Nutty Chicken Curry

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 1 large red chile, divided
  • 1 inch piece fresh ginger, peeled
  • 1 large garlic clove
  • 1 small bunch fresh cilantro (stems and leaves)
  • 1 tablespoon sunflower or vegetable oil
  • 4 boneless skinless chicken breasts, cut into chunks
  • 5 tablespoons creamy peanut butter
  • 2/3 cup chicken stock
  • 3/4 cup plain Greek yogurt

Equipment

  • Food processor
  • Large skillet
  • Cutting board
  • Sharp knife

Instructions

  1. Thinly slice about a quarter of the red chile and set it aside for garnish. Add the rest of the chile to a food processor along with the ginger, garlic, cilantro stems, and about a third of the cilantro leaves.
  2. Blitz the mixture into a rough paste, adding a splash of water if it needs help coming together. This becomes the flavor base for the whole curry.
  3. Heat the oil in a large skillet over medium-high heat. Add the chicken chunks and brown them for about 1 minute, just to get some color on the outside (they will finish cooking in the sauce).
  4. Stir in the paste and cook for 1 minute more, until it smells fragrant and the raw garlic edge softens.
  5. Add the peanut butter, chicken stock, and Greek yogurt. Stir until smooth and the peanut butter melts into a silky sauce.
  6. Once the sauce is gently bubbling, simmer for about 10 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened enough to coat the back of a spoon.
  7. Stir in most of the remaining cilantro leaves, then scatter the rest on top along with the sliced chile. Serve over rice or mashed sweet potato.

Tips from the kitchen

  • Use natural peanut butter for a nuttier flavor, but stir it well first so the sauce stays smooth.
  • Keep the heat at a gentle simmer once the yogurt goes in. A hard boil can make it curdle and look grainy.
  • Cut the chicken into even chunks so the pieces cook through at the same time.

Estimated nutrition per serving: 400 cal · 45g protein · 9g carbs · 20g fat

Make it your own

  • Swap the chicken breasts for boneless thighs for a juicier result.
  • Stir in a handful of baby spinach at the end for extra greens.
  • Add a squeeze of lime and a pinch of curry powder for more depth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of stock or water to loosen the sauce. The sauce is best not frozen, since the yogurt can separate when thawed.

Good to know

Can I use crunchy peanut butter?
Yes. Crunchy adds nice texture, though the sauce will be a little less silky. Either works fine.
Why did my sauce look grainy?
That usually means the yogurt got too hot. Keep the curry at a gentle simmer, not a rolling boil, once the yogurt is added.
Is this dish very spicy?
It is mild to medium. Remove the chile seeds for less heat, or add more chile if you like it hot.
What should I serve with it?
Steamed rice or mashed sweet potato both soak up the sauce beautifully. Naan or flatbread is great too.

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