Dinner · Indian

Nutty Chicken Curry

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 10, 2026

This creamy peanut chicken curry comes together in one pan and tastes like way more effort than it is. A quick blitzed paste of fresh chili, ginger, garlic, and cilantro does the heavy lifting, while peanut butter and Greek yogurt turn the sauce silky and rich. Serve it over rice or mashed sweet potato and dinner is sorted.

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Nutty Chicken Curry

Why you'll love this

  • Ready in about 25 minutes, start to finish.
  • One pan means easy cleanup.
  • Creamy, mildly spiced, and kid-friendly.
  • Uses pantry staples like peanut butter and stock.

EveryDayMeal recipe

Nutty Chicken Curry

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

Ingredients

  • 1 large red chili
  • 1 inch piece fresh ginger, peeled
  • 1 large clove garlic
  • 1 small bunch fresh cilantro
  • 1 tablespoon sunflower oil
  • 4 boneless skinless chicken breasts, cut into chunks
  • 5 tablespoons peanut butter
  • 2/3 cup chicken stock
  • 3/4 cup Greek yogurt

Equipment

  • Food processor
  • Large frying pan
  • Chef's knife
  • Cutting board

Instructions

  1. Thinly slice about a quarter of the red chili and set it aside for garnish. Put the rest of the chili in a food processor along with the ginger, garlic, cilantro stalks, and about a third of the cilantro leaves.
  2. Blitz to a rough paste, adding a splash of water if it needs help coming together. You want a loose, fragrant paste that will melt into the sauce.
  3. Heat the sunflower oil in a large frying pan over medium-high heat. Add the chicken chunks and brown them quickly for about 1 minute, just to give them color (they will finish cooking in the sauce).
  4. Stir in the paste and cook for another minute until it smells fragrant, which means the garlic and ginger have lost their raw edge.
  5. Add the peanut butter, chicken stock, and Greek yogurt. Stir until smooth and the sauce comes together, then bring it to a gentle bubble.
  6. 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, then scatter the rest over the top along with the reserved sliced chili. Serve over rice or mashed sweet potato.

Tips from the kitchen

  • Use a smooth peanut butter without added sugar for the best savory flavor. Natural peanut butter works great, just stir it well first.
  • Keep the heat gentle once the yogurt goes in. Boiling too hard can make it split, so a soft simmer keeps the sauce creamy.
  • Taste before serving and add a pinch of salt. Peanut butter brands vary, so the sauce may need a little seasoning to shine.

Estimated nutrition per serving: 400 cal · 42g protein · 9g carbs · 21g fat

Make it your own

  • Swap chicken breasts for boneless thighs for a juicier, more forgiving result.
  • Stir in a handful of baby spinach at the end for extra greens.
  • Add a squeeze of lime juice to brighten the sauce if it tastes too rich.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of stock or water to loosen the sauce, stirring so it does not split. Not recommended for freezing, as the yogurt can separate.

Good to know

Can I make this spicier?
Yes. Leave the seeds in the chili or add a second chili to the paste. A pinch of red pepper flakes also works.
What can I use instead of Greek yogurt?
Full-fat coconut milk makes a great dairy-free swap and keeps the sauce creamy. Use about 3/4 cup.
My sauce looks grainy, what happened?
It likely got too hot. Keep it at a gentle simmer and stir the peanut butter and yogurt in off a hard boil to keep it smooth.
What should I serve it with?
Steamed rice, naan, or mashed sweet potato all soak up the sauce beautifully.

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