Peanutty Chicken Curry
A gorgeous peanut butter chicken curry made with a secret store cupboard ingredient peanut butter
I was sceptical whether peanut butter would work in a curry but it really does and gives the sauce a lovely smooth silky texture, as well as acting as a sauce thickener. This easy curry is now a staple in our house and features on our weekly meal plans regularly. I hope you enjoy it as much as we do.
TOP TIPS FOR MAKING PEANUTTY CHICKEN CURRY
- If you don't like your curry hot omit the chilli from the recipe.
- Up the goodness by adding some veggies like courgettes, peppers and mushrooms. Just fry them at the same time as the onion, garlic and chilli.
- Double the quantities and pop the leftovers in the freezer so you have a quick week night dinner all ready to go.
OTHER CHICKEN CURRY RECIPES YOU MIGHT LIKE
- One Pot Harissa Chicken Curry from A Mummy Too
- Mild Chicken Curry for Kids from Effortless Foodie
- Chicken Curry from Fab Food 4 All
- Clean Eating Chicken and Sweet Potato Curry from The Kitchen Shed
- Slow Cooker Chinese Chicken Curry from me Jam and Clotted Cream
PEANUTTY CHICKEN CURRY
Peanut Chicken Curry
Curry
Peanutty Chicken Curry
A gorgeous peanutty chicken curry made with a secret store cupboard ingredient peanut butter.
prep time: 10 minscook time: 25 minstotal time: 35 mins
ingredients:
- 1 Onion, chopped
- 1/2 Red Chilli, chopped
- 1 thumb size piece of Ginger, peeled and chopped
- 3 Garlic Cloves, peeled and chopped
- Handful of Coriander stalks, chopped (reserve leaves for garnish)
- 2 TBSP Thai Red Curry Paste
- 5 Chicken Breasts, chopped
- 5 TBSP Smooth Peanut Butter
- 150g Natural Yogurt
- 150ml Chicken Stock
- Small handful each of Chopped Coriander leaves and Peanuts for garnish
instructions
Step 1: Heat a glug of oil in a large frying pan and gently fry the onion, chilli, garlic, coriander stalks and ginger until soft.
Step 2: Stir in the Thai Red Curry Paste and cook for 1 minute before turning up the heat and adding the chicken. Fry until 5 minutes.
Step 3: Add the peanut butter, natural yogurt and chicken stock, bring to the boil then simmer for 15 minutes until the sauce is thick and glossy and the chicken is cooked through.
Step 4: Garnish with the chopped coriander leaves and peanuts and serve with rice.
MINCED BEEF COBBLER
A family favourite dinner - minced beef cobbler with cheesy scone cobbles! Perfect for cold winter nights.
MORE RECIPES
For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Nice idea using peanut butter for a quick curry, I guess it would be like a tasty satay flavour. Think I might have to give this a go!
ReplyDeleteYes it's very much like a satay. I hope you enjoy it!
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