Curry Chicken Peanut Butter Sauce Recipes

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CHICKEN WITH PEANUT CURRY SAUCE



Chicken with Peanut Curry Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil
1 1/2 pounds chicken breast, cut in 1-inch pieces
Salt and pepper
8 ounces frozen cut green beans, thawed (recommended: C&W)
8 ounces frozen pepper strips, thawed (recommended: C&W)
1 1/2 cups light coconut milk
1/2 cup low-sodium chicken broth
1 tablespoon red curry paste
1/3 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons lime juice, plus wedges for garnishing
Coconut Rice, recipe follows
Cilantro sprigs for garnishing
3/4 cup light coconut milk (recommended: A Taste of Thai)
1 cup low-sodium chicken broth
1/2 lime, juiced
2 cups instant rice
1/4 cup shredded sweetened coconut, toasted

Steps:

  • Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
  • While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
  • In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.

CURRY CHICKEN & PEANUT BUTTER SAUCE



Curry Chicken & Peanut Butter Sauce image

Was needing an alternative way for doing chicken & made up this recipe. It has a smooth sauce & gives you the type of heat that you can feel when you swallow but doesn't burn your mouth. Very satisfying!

Provided by NolaCherie

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken quarters (can use breasts)
2 tablespoons olive oil
1/2 medium onion
2 garlic cloves
2 tablespoons flour
3 cups chicken broth or 3 cups stock
1 tablespoon curry powder
2 tablespoons red pepper flakes
1/3 cup smooth peanut butter

Steps:

  • Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
  • Notes:.
  • Can debone chicken after it's cooked & add back to sauce before serving.
  • If the sauce gets too thick during cooking, add a little more chicken stock or broth.
  • (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).

CHEF JOHN'S PEANUT CURRY CHICKEN



Chef John's Peanut Curry Chicken image

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  • Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
  • Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
  • Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
  • Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
  • Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

PEANUT BUTTER CHICKEN CURRY



Peanut butter chicken curry image

Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 17

1 large chicken , jointed, or 1.5kg bone-in chicken pieces
6 garlic cloves , 2 finely chopped, 4 left whole
3 lemongrass stalks, bashed and roughly chopped
thumb-sized piece of ginger , peeled and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
2 limes , juiced
2 red chillies , 1 roughly chopped and 1 sliced to serve (optional)
1 small onion , roughly chopped
2 tbsp vegetable oil
100g smooth peanut butter
4 tbsp kecap manis , or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar
400g can coconut milk
a few spring onions , chopped
small handful of coriander , chopped
small handful of roasted peanuts , roughly chopped (optional)

Steps:

  • Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
  • Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.

Nutrition Facts : Calories 517 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium

PEANUT CHICKEN CURRY



Peanut Chicken Curry image

"To make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic," suggests Eilley Brandlin of Arcadia, California. "I serve it with jasmine rice."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup sliced fresh baby carrots
1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 cup chicken broth
2 plum tomatoes, seeded and chopped
4 cups thinly sliced rotisserie chicken
1 can (13.66 ounces) coconut milk
1/3 cup creamy peanut butter
3 teaspoons curry powder
Hot cooked rice

Steps:

  • In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

Nutrition Facts :

PEANUT BUTTER CHICKEN



Peanut butter chicken image

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
  • Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
  • Serve with the remaining coriander, roasted peanuts and rice, if you like.

Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

SPICY THAI PEANUT CHICKEN CURRY



Spicy Thai Peanut Chicken Curry image

This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich.

Provided by HeidiSue

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
3 tablespoons red curry paste
3 teaspoons sambal oelek (chili paste)
1 1/2 lbs chicken breasts, cut into small chunks
2 cups coconut milk
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons creamy peanut butter
steamed cooked jasmine rice
crushed peanuts
lime

Steps:

  • In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
  • Add the chicken and cook through.
  • Add coconut milk, fish sauce, brown sugar and peanut butter.
  • Simmer about 10 minutes.
  • Serve over steamed Jasmine rice.
  • Top with fresh lime juice and crushed peanuts.
  • Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

Nutrition Facts : Calories 689.7, Fat 52.6, SaturatedFat 28.3, Cholesterol 109, Sodium 1239.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.6, Protein 41.5

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