Yesss—Peanut Butter Chicken is creamy, nutty, a little spicy, and totally comforting. It’s got those satay-meets-curry vibes and comes together in one pan with pantry staples. Serve it with rice, flatbread, or over veggies for a cozy, flavour-packed meal.
🍗🥜 Peanut Butter Chicken
Ingredients:
- 500g (about 1 lb) chicken thighs or breast, cut into bite-sized pieces
- 1 tbsp oil (neutral or coconut oil)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1–2 tbsp curry powder or garam masala (optional for depth)
- 1/2–1 tsp chili flakes or fresh chili, to taste
- 1/2 cup peanut butter (smooth or crunchy, up to you!)
- 1 tbsp soy sauce or tamari
- 1 tbsp tomato paste or 1 small chopped tomato
- 1 cup coconut milk or water (adjust for desired thickness)
- Salt, to taste
- Juice of 1/2 lime
- Fresh cilantro, chopped (to finish)
🧑🍳 Instructions:
- Sear the chicken:
Heat oil in a large skillet over medium heat. Add the chicken, season lightly with salt, and cook until lightly browned (about 5–6 minutes). Remove and set aside. - Build the sauce:
In the same pan, sauté onion until soft. Add garlic, ginger, curry powder, and chili. Stir for 1–2 minutes until fragrant. - Add peanut butter + liquids:
Stir in peanut butter, soy sauce, tomato paste, and coconut milk. Whisk or stir until smooth and creamy. - Simmer & finish:
Add chicken back to the pan and simmer gently for 10–15 minutes, until the chicken is cooked through and the sauce is thick and glossy. Add lime juice, adjust seasoning. - Serve with:
- Steamed rice or jasmine rice
- Cauliflower rice or sautéed greens (for keto-ish vibes)
- Flatbread, naan, or lettuce cups
- Garnish with cilantro, crushed peanuts, or scallions ✨
Want to add veggies (like bell peppers, spinach, or green beans)? Or turn it into a slow cooker or Instant Pot version? Happy to help with that too!
