Peanut Chicken Curry

Peanut Chicken Curry


My sister Sara opened my eyes to Indian food with this chicken recipe. I never imagined peanut butter and chicken would make a good combination, but she urged me to try it, and I’m so glad I did. Now I’ve broadened my horizons and have taken to experimenting with Indian spices like garam masala, chicken curries, coconut rice, and more.

I wasn’t quite sure if my kids would take to this recipe. One of my daughters loves peanut butter, so once I elaborated on the peanut-butteriness of the dish, she was willing to give it a go. The younger one is willing to try anything new, and thankfully, both of them absolutely loved it. So if your kid loves peanut butter, just tell them you’re making extra special “peanut butter chicken” and they’ll be singing your praises around the dinner table.

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15 thoughts on “Peanut Chicken Curry

  1. Hi,

    This recipe looks awesome – a few questions:

    How much chicken is “one package”?

    Did you use olive or canola oil?

    Do you think creamy peanut butter would work well?

    Thanks!

    1. about 4 pieces of chicken breasts. I use light olive oil or canola. I like the crunch you get from chunky peanut butter but you can definitely use creamy.

      1. Made it and fell in love with this recipe. Thank you so much!

        However, my large saute pan could only saute 2 (chopped) pieces of chicken breasts at a time without crowding the pan. Any ideas for making a larger amount of this? Any chance it can be baked instead of sauteed?

        1. Hi Frieda, I’m so glad you like the recipe. Sauteing would be your best bet for this recipe. I would suggest working in 2 batches, or try using a deeper pot that can hold more chicken.

  2. YUM!!!! Used rice noodles to get one more thing out o the pantry before Pesah, and I mixed them in with the chicken and sauce. Served alongside an Asian slaw. Will totally be making again!!

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