2 cm piece of ginger, peeled and chopped
1 garlic clove, crushed
1 small handful of fresh coriander, roughly chopped
1 tbsp vegetable oil
4 chicken fillets, cut into chunks
5 tbsp peanut butter
150 ml chicken stock
200 g non-fat natural Greek yoghurt
1 small handful of peanuts, finely chopped
4 servi of brown rice
1 Combine the chilli, ginger, garlic and half of the coriander in a food processor. Purée until a paste forms, adding a splash of water to thin it out if needed.
2 Heat the oil in a frying pan over a medium-high heat. Cook the chicken for three minutes, turning to brown on all sides.
3 Stir in the paste and cook for one minute.
4 Stir in the peanut butter, stock and yoghurt and bring to a gentle simmer. Cook for 10 minutes until the chicken is cooked through.
5 Serve hot with a sprinkling of peanuts, the remaining coriander and a side of rice.