I picked up this recipe from a good friend some years back. I am not sure about its origins, but I do know that it's supper easy and quick to make and full of favour. I love to serve with plain rice, but you can also serve with boiled potatoes.
If you are vegetarian simply swap the chicken with tofu and use a vegetable stock instead of a meat stock.
30g fresh ginger root, roughly chopped
1 largest red chilli, deseeded
3 cloves of garlic, peeled
50g fresh coriander
1 tbsp olive oil
2 chicken breasts, cut into approximately 3cm pieces
80g peanut butter
200g Greek yogurt
150ml chicken stock
Add the ginger, chilli pepper, garlic, coriander stalks and one-third of the leaves in a food processor and whizz until you reach an even consistency. Add a little water if needed and set aside.
Heat the oil in a frying pan, add the chicken and fry for a couple of minutes. Add the ginger mixture and stir to mix, then add the peanut butter, yogurt, and the stock. Bring to boil and cook with the lid on for 10-15 minutes or until the chicken is cooked and the sauce thickened.
Meanwhile, chop the leftover coriander leaves.
Add the reserved chopped coriander to the curry when the chicken is cooked. Stir well to mix. Garnish with some coriander and chilli pepper and serve straight away.