If you read my blog regularly, you will have noticed that curry is one of my great weaknesses. Especially chicken curry. I have already paired it with pineapple, cashew nuts, butternut and lemon, and have a few more ideas for future chicken curries up my sleeve. Summer or winter, I just can’t get enough of it!
This chicken curry with peanuts and raisins has a wonderfully creamy texture as a result of the plain yogurt I added. The peanuts add a much needed crunch while the raisins just burst with sweetness. It goes extremely well with naan bread – dip it in your bowl of curry and scoop out the sauce. Oh, goodness!
4 chicken breasts, deboned and cubed
1 onion, chopped
1 teaspoon garlic
1 teaspoon ginger
2 teaspoons garam masala
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chilli flakes
2 tablespoons lemon juice
2 tablespoons tomato paste
1 teaspoon honey
200 ml chicken stock
3 sundried tomatoes, chopped
Handful of raisins
Handful of peanuts
200 ml plain yogurt
Handful of fresh coriander, chopped
1. Fry the onion and the garlic in a splash of olive oil. Once the onions turn translucent, add the chicken.
2. While browning the chicken, add the ginger, garam masala, chilli flakes, cinnamon, turmeric and cumin.
3. When the chicken is done, add the lemon juice, tomato paste and honey. Fry for another 5 minutes.
4. Pour in the chicken stock and add the sundried tomatoes. Bring to a boil and simmer for half an hour.
5. Add the raisins, peanuts, yogurt and coriander and simmer for another 10 minutes.
6. Serve with naan bread and enjoy!