Here’s a cozy and flavour-packed Peanut Butter Chicken Curry recipe that’s perfect for when you want something creamy, nutty, and just a little spicy. It’s kind of like a mashup between satay and curry—super satisfying!
🥘 Peanut Butter Chicken Curry
Ingredients:
- 1 tbsp oil (coconut or olive oil)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp curry powder (adjust to your taste)
- 1 tsp paprika
- 1/2 tsp chili flakes (optional, for heat)
- 500g (about 1 lb) chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup natural peanut butter (smooth or crunchy—your call!)
- 1 can (400ml) coconut milk
- 1 tbsp soy sauce
- 1 tbsp lime juice (or a squeeze of lemon)
- 1 tsp brown sugar or honey (optional, for balance)
- Salt and pepper, to taste
- Fresh cilantro and crushed peanuts, for garnish
Instructions:
- Sauté aromatics: In a large pan, heat oil over medium heat. Add onion and cook until soft and golden. Add garlic and ginger; stir for about 1 minute until fragrant.
- Spice it up: Add curry powder, paprika, and chili flakes (if using). Stir for another 30 seconds to toast the spices.
- Cook chicken: Add the chicken pieces and cook until browned on all sides (they don’t need to be cooked through yet).
- Make it creamy: Stir in the peanut butter until it coats the chicken. Then pour in the coconut milk and mix well.
- Season: Add soy sauce, lime juice, and brown sugar/honey. Simmer gently for about 15–20 minutes, or until the chicken is cooked through and the sauce thickens.
- Finish: Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
- Serve: Over steamed jasmine rice, cauliflower rice, or even noodles. Sprinkle with chopped cilantro and crushed peanuts for that extra flair. 😍
Let me know if you want a vegan version too—I’ve got a good one with tofu or chickpeas!
