Peanut Butter Curry Chicken Recipes

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

Time 50m

Number Of Ingredients 13

Ingredients

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

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

Ingredients

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

THAI PEANUT CURRY WITH CHICKEN | KETO

Thai Peanut Curry with Chicken | Keto image

This recipe has everything you want in a good peanut curry - minus the carbs!

Provided by Sabra - This Mom's Menu

Categories Main Course

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp coconut oil
1 clove garlic (minced)
1 lb boneless skinless chicken breast (cut into bite sized pieces)
1 can coconut milk
2 tbsp red curry paste
3 tsp fish sauce
6 tbsp peanut butter
to taste liquid stevia
salt and pepper

Steps:

Heat the coconut oil over medium high heat in a large skillet. Add the garlic and cook for about a minute or so, then add the cut up chicken. Season with salt and pepper and continue cooking until chicken has cooked through.
Remove the chicken from the pan, and set it aside.
Reduce the heat to medium, and add the coconut milk, red curry paste, fish sauce, and peanut butter to the pan. Combine all the ingredients using a whisk and allow it to come to a simmer. Taste and add stevia if desired. (I added about 15 drops)
Return cooked chicken to the pan and stir it in with the sauce, cooking over medium heat until the chicken is hot.
Serve as is, or over cauliflower rice, zucchini noodles, or shirataki noodles.

Nutrition Facts : ServingSize 1 Serving, Calories 367 kcal, Carbohydrate 4 g, Protein 25 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 58 mg, Sodium 208 mg, Fiber 1 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

Ingredients

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

SLOW COOKER PEANUT CHICKEN CURRY RECIPE

Slow Cooker Peanut Chicken Curry Recipe image

This incredible slow cooker peanut chicken curry is one of my favorite curries. It is deliciously creamy and packed full of flavor.

Provided by Gus

Categories dinner

Time 8h20m

Number Of Ingredients 16

Ingredients

1 kg (2.2 lb) chicken thigh, cubed
2 Tbsp sugar
¼ cup fish sauce
¾ cup crunchy peanut butter
¾ cup red curry paste (See Below)
400 ml (13.5 fl oz) can coconut milk
2 Tbsp oil
2 Tbsp dried red chilies, crushed
2 onions, diced
3 tsp garlic, crushed
1 tsp lemon rind, grated
2 tsp shrimp paste
1 Tbsp cumin, ground
1 Tbsp paprika
2 tsp turmeric, ground
1 tsp black pepper, ground

Steps:

Prepare the red curry paste by blending all of the paste ingredients in a blender.
In a frypan over high heat, fry the curry paste until fragrant. Roughly 3-5 minutes
In a slow cooker, add the chicken, coconut milk, peanut butter, sugar, curry paste, and fish sauce.
Cook for 6-8 hours on low.
If the oil has pooled on top of the curry, then gently skim it off the top.
Season with salt and pepper.
Serve & Enjoy.

Nutrition Facts : ServingSize 335.0 g, Calories 801.0 kcal, Fat 61.4 g, SaturatedFat 24.2 g, TransFat 0.2 g, Cholesterol 166 mg, Sodium 1370 mg, Carbohydrate 27 g, Fiber 23 g, Sugar 11 g, Protein 81 g

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