Ingredients
- Red Chilli (1 large)
- Ginger (0.5 piece)
- Garlic (1 large clove)
- Coriander (1 bunch)
- Sunflower Oil (15 ml)
- Chicken Breasts (4 pieces)
- Peanut Butter (75 g)
- Chicken Stock (150 ml)
- Greek Yogurt (200 g)
Instructions
Steps
- Thinly slice a quarter of the red chilli and set aside. Place the remaining chilli in a food processor along with the ginger, garlic, coriander stalks, and one-third of the coriander leaves. Blend until a rough paste forms, adding a splash of water if necessary.
- Heat sunflower oil in a frying pan over medium heat. Quickly brown the chicken breasts for about 1 minute.
- Add the prepared paste to the pan and stir for another minute. Then, incorporate peanut butter, chicken stock, and Greek yogurt.
- Allow the sauce to bubble gently and cook for 10 minutes, or until the chicken is thoroughly cooked and the sauce has thickened.
- Mix in most of the remaining coriander leaves, reserving some for garnish. Top with the sliced chilli, if desired. Serve with rice or mashed sweet potato.