4 Serves
25 Mins
Finely slice one quarter of the fresh chili and set aside. Place the remaining chili, fresh ginger, garlic, coriander stalks, and one-third of the coriander leaves into a food processor. Process until a rough paste forms, adding a splash of water if necessary to achieve the desired consistency.
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Vitamin E
4 mg / 15 mgVitamin K
192 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
101 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
458 mg / 1,250 mgPotassium
744 mg / 4,700 mgSodium
1027 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium-high heat. Add the chicken chunks and brown them quickly for approximately one minute.
Stir the prepared aromatic paste into the pan with the chicken and cook for one minute until fragrant. Incorporate the peanut butter, chicken stock, and yogurt into the mixture.
Reduce the heat and allow the sauce to simmer gently for 10 minutes, or until the chicken is cooked through and the sauce has thickened to your preference.
Stir in most of the remaining fresh coriander leaves. Serve the dish hot, garnished with the reserved sliced chili and the final portion of coriander leaves.
2
g14
g32
g
Uzbek
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