Nutty chicken curry

I'm now coming up for six months of eating low carb and as well as a great impact on my blood sugar, I've lost almost 30 kilos - I'm guessing I'll hit that mark around six months which is in a couple of weeks (maybe sooner). At first it was odd to eat curries, stews, etc. without the carb accompaniment, but now it feels fairly normal. This chicken curry is wonderful because the sauce has layers of flavours. It's also lovely and creamy which I find easier to eat without rice.

Ingredients
One onion, chopped
One (or more, to taste) chillies
One knob of ginger, chopped
Three cloves of garlic, crushed, peeled and chopped
Two spring onions, finely sliced
A bunch of coriander - leaves removed and set aside, stalks chopped
Oil
250 g roasted peanuts
500 g boneless chicken pieces, cut into chunks
100ml yoghurt
200 ml stock

Pound the peanuts in a pestle and mortar, adding oil until it's just about pourable.

Add half the garlic, half the chilli, half the onion, half the stock, half the spring onions and the coriander stalks to a blender and blend until you get a really tasty soupy mix.

Fry up the rest of the onions, garlic and ginger. Separately fry the chicken. Combine.

Add the peanut mixture.

Add the sauce.

Add the stock and cook for about 10 - 15 minutes until chicken is cooked through. Stir in the rest of the spring onions. Turn off the heat and stir the yoghurt through.

Serve with coriander and thin slices of chilli.