Peanut Butter Curry Chicken Recipes

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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

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

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.

PEANUT BUTTER CURRY CHICKEN



Peanut Butter Curry Chicken image

Make and share this Peanut Butter Curry Chicken recipe from Food.com.

Provided by melonhead

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 lbs chicken thighs, boneless, skinless, cubed
1 medium onion, thinly sliced
26 -28 ounces coconut milk (2 cans)
1/2 cup creamy peanut butter
2 tablespoons mild curry paste
2 tablespoons brown sugar
2 teaspoons fish sauce
2 cups frozen peas
2 tablespoons cornstarch
1/4 cup water
chopped peanuts (to garnish) (optional)
cooked rice (optional)

Steps:

  • In a large (about 6 quart) pot brown the chicken in 2 tbsp oil, add the onion when chicken is almost cooked to help soften them.
  • If you are using whole fat coconut milk, be sure to shake the can! Add the 2 cans of coconut milk to the pot with the creamy peanut butter, mild curry paste, brown sugar and fish sauce. Stir until combined.
  • Once hot, add the frozen peas.Continue cook until bubbly.
  • If the sauce is not thick enough, mix the corn starch with the water and add to the pot while the sauce is bubbling to activate the corn starch as a thickener.
  • Serve over cooked rice and garnish with peanuts if desired.

Nutrition Facts : Calories 1521.6, Fat 89.4, SaturatedFat 43.8, Cholesterol 191, Sodium 701.6, Carbohydrate 130.9, Fiber 5.8, Sugar 113.4, Protein 53.6

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 :

CURRY CHICKEN WITH COCONUT AND PEANUTS



Curry Chicken with Coconut and Peanuts image

When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.

Provided by canarygirl

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken
1 large onion
3 cloves garlic
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1 glass white wine
2 cups water
salt
white pepper
7 ounces cans coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Steps:

  • Cut chicken into cubes, and sprinkle with salt and pepper.
  • Slice onion in julienne, and mash garlic.
  • In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
  • Add garlic and stirfry til golden, and quickly add onions, and stir.
  • When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
  • Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
  • Stir to coat well, and until peanut butter has melted.
  • Add water, and simmer about 15 minutes, or until flavors have blended well.
  • Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
  • Serve over steamed rice, with chopped cilantro and peanuts to garnish.
  • I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

Nutrition Facts : Calories 370.4, Fat 20, SaturatedFat 8.8, Cholesterol 97.1, Sodium 223.8, Carbohydrate 8.4, Fiber 2.1, Sugar 2.2, Protein 35.8

PEANUT BUTTER CHICKEN



Peanut Butter Chicken image

Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.

Provided by BLUESP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 medium onion, sliced
7 fresh mushrooms, sliced
⅛ teaspoon red pepper flakes
1 (14.5 ounce) can diced tomatoes with juice
¾ cup chicken stock
¾ cup smooth peanut butter
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
  • Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g

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

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