• We love a delicious heart-warming curry to warm us up when it’s cold outside. This chicken, broccoli and peanut-butter curry is one of our favourites for a midweek dinner. It’s quick, easy and fuss-free and a guaranteed hit with the family. Serve it with some chargrilled naan bread to mop up the yummy sauce.

    TRY THIS: Fresh chicken curry

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Chicken, broccoli and peanut-butter curry

    Serves: 4
    Total Time: 40 mins


    • 30ml (2 tbsp) avocado oil
    • 4 chicken thighs, skinless
    • 4 chicken drumsticks, skinless
    • 6 spring onions, sliced
    • 2 garlic cloves, peeled and crushed
    • 30ml (2 tbsp) green curry paste
    • 125g (½ cup) smooth peanut butter
    • seeded fresh chillies, to taste (optional)
    • 1 x 400ml tin coconut milk
    • 375ml (1½ cups) chicken stock
    • 2 sticks lemongrass
    • 500g broccoli
    • fresh lemon, to squeeze
    • handful fresh thyme leaves
    • chargrilled naan bread, to serve



    Place the oil in a large, deep frying pan over medium-high heat. Fry the chicken, about 10 minutes or until golden. Add the spring onions and garlic, and fry, about 1 minute. Add the green curry paste, peanut butter and chillies, if desired, and fry, a further minute, stirring occasionally.


    Add the coconut milk, chicken stock and lemongrass, and cook, about 15 – 20 minutes or until the chicken is cooked through. Add the broccoli, and cook for a further 2 – 3 minutes or until tender. Stir through lemon juice to taste and the thyme. Serve with chargrilled naan bread alongside.

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    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com