Yoghurt and peanut butter lend a creaminess to this curry without making it feel too heavy. You're going to love this.
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This recipe comes from Fresh Mob â a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob â a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Serves
4
Banana Shallots
Garlic
Fresh Ginger
Chicken Breasts
Coconut Oil
Curry Leaf
Cumin Seeds
Black Mustard Seed
Chilli Powder
Ground Turmeric
Fresh Coriander
Salted Peanuts
Spinach
Natural Yoghurt
Peanut Butter
Check Out Fresh Mob
This recipe comes from Fresh Mob â a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob â a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Serves
4
Banana Shallots
Garlic
Fresh Ginger
Chicken Breasts
Coconut Oil
Curry Leaf
Cumin Seeds
Black Mustard Seed
Chilli Powder
Ground Turmeric
Fresh Coriander
Salted Peanuts
Spinach
Natural Yoghurt
Peanut Butter
Unlock this free recipe
Check Out Fresh Mob
This recipe comes from Fresh Mob â a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob â a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
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Step 1.
Thinly slice the shallots and garlic and grate the ginger. Cut the chicken breasts into 1â2cm-thin strips.
Step 2.
Get a large frying pan over a medium-high heat. Add 1 tbsp of the coconut oil, then once melted, add half the chicken to the pan with a pinch of salt. Fry for a few mins until it is browned on all sides, then use tongs to transfer to a bowl. Repeat with the remaining chicken.
Step 3.
Add the remaining tbsp of coconut oil to the pan, then turn down the heat to low. Add the curry leaves, cumin seeds and black mustard seeds to the pan and cook for 1 min until fragrant. The seeds will pop in the heat, so be careful.
Step 4.
Add the shallots to the pan, then cook for 5 mins until completely softened. Add the chilli powder, turmeric, garlic and ginger and cook for 1 min more.
Step 5.
Return the chicken to the pan along with 500ml of water, then bring the curry to a gentle simmer. Cook for 5 mins over a medium-low heat.
Step 6.
Meanwhile, roughly chop the coriander and peanuts.
Step 7.
Once your 5 mins are up, add the spinach to the curry and allow it to fully wilt. Stir in the yoghurt and peanut butter and season to taste with salt.
Step 8.
Sprinkle the curry with the coriander and peanuts and serve.
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