Despite the inelegant title, this has a nice subtle taste, more like a Thai dish than an Indian one. I used chicken thighs rather than breasts.
1 large red chilli, deseeded
small piece of fresh root ginger, roughly chopped
1 fat garlic clove
small bunch of coriander, stalks roughly chopped
1tbsp sunflower oil
4 skinless chicken breasts, cut into chunks
5tbsp peanut butter
150ml chicken stock
200g tub of Greek yogurt
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 (actually it’s fine just to chop it all up).
Heat the oil in a frying pan, then quickly brown the chicken chunks. Stir in the paste for 1 minute, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 minutes or so until the chicken is cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the sliced chilli. Serve with rice or mashed sweet potato.
Image found here