Peanut butter chicken is a rich and super flavorful meal that can be on the table in 30 minutes. Get ready to be amazed by the chicken and peanut combo that transform this budget-friendly meal into a real treat.
What goes into this peanut butter curry
Oil — Any neutral vegetable oil works in this recipe. I used sunflower oil, but canola oil is another great option.
Chicken breast — Lean chicken breast fillets are perfect for this peanut chicken, but you can also use boneless, skinless chicken thighs instead.
Onion — Dice the onion finely, so it cooks quickly.
Garlic, ginger and red chilli pepper — Use fresh garlic, ginger and red chilli pepper if possible for the best flavour.
Spices — A mix of ground cumin and ground coriander infuses this peanut butter sauce for chicken with warming flavours.
Soy sauce — I use light, low-sodium soy sauce in this recipe but you can use your favourite.
Peanut butter — Natural peanut butter is best in this recipe because it doesn’t have any added salt or oil.
Honey — You can use a teaspoon of brown sugar instead of honey. This will cut the acidity of the tomatoes.
Coconut cream — If you don’t have coconut cream, you can use the creamy top part of a can of full-fat coconut milk.
Peanuts — You can use raw peanuts that you toast yourself or shop-bought toasted peanuts.
How to make peanut butter chicken curry
Heat the oil in a large, deep pan and cook the chicken breast for 4-5 minutes on medium-high heat until no longer pink (or a couple more minutes to make it slightly golden if you wish).
Stir in the onion, garlic, ginger and red chilli pepper and cook for another minute.
Add the ground cumin, ground coriander and soy sauce and continue to cook for another minute, stirring often.
Stir in the chopped tomatoes and cook for another minute.
Add the peanut butter and chicken stock and stir to combine. When the peanut butter has melted completely, add the honey and coconut cream.
Lower the heat to low-medium and simmer for 4-5 minutes. Stir in the toasted peanuts and fresh coriander.
Season to taste and serve over your favourite rice or with naan bread.
PrintEasy Peanut Butter Chicken
Peanut butter chicken is a rich and super flavorful meal that can be on the table in 30 minutes. Get ready to be amazed by the chicken and peanut combo that transform this budget-friendly meal into a real treat.
- Yield: 4 1x
- Cuisine: Thai
Ingredients
- 2 tablespoons vegetable oil
- 450 g chicken breast, cut into bite-size pieces
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- ½ red chilli pepper, deseeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- 1 x 400 g can chopped tomatoes
- 50 g natural peanut butter
- 200 ml chicken stock
- 1 tablespoon honey
- 100 ml coconut cream
- 30 g toasted peanuts, plus more for serving
- Fresh coriander, a handful
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large, deep pan and cook the chicken breast for 4-5 minutes on medium-high heat until no longer pink (or a couple more minutes to make it slightly golden if you wish).
- Stir in the onion, garlic, ginger and red chilli pepper and cook for another minute.
- Add the ground cumin, ground coriander and soy sauce and continue to cook for another minute, stirring often.
- Stir in the chopped tomatoes and cook for another minute.
- Add the peanut butter and chicken stock and stir to combine. When the peanut butter has melted completely, add the honey and coconut cream.
- Lower the heat to low-medium and simmer for 4-5 minutes. Stir in the toasted peanuts and fresh coriander.
- Season to taste and serve over your favourite rice or with naan bread.
