After our Chicken Skewers with Peanut Sauce a few weeks ago, my husband kept the leftover sauce and happily enjoyed it with rice the next day. That gave me the idea to make this Peanut Butter Chicken Curry for dinner tonight – and I already knew it would be a hit before even serving it.
It turned out beautifully – soft and tender chicken pieces cooked in a rich, creamy peanut butter and coconut curry sauce, lifted by the crunch of red peppers and the sweetness of onions. It’s true comforting food at its best, especially on a chilly autumn evening here in the UK. We served it with freshly steamed rice and a sprinkle of roasted peanuts on top for extra crunch and flavour.
Why you’ll love this Peanut Butter Chicken Curry
This Peanut Butter Chicken Curry is:
- Quick and simple to make, ready in less than 30 minutes.
- Packed with bold yet balanced flavours – creamy, savoury, nutty and a touch of sweetness.
- Made with everyday cupboard ingredients you probably already have.
I usually use chicken thigh fillets because they stay juicy and tender when cooked, but chicken breast also works if you prefer a leaner option.
Marinating the chicken
To get the best flavour, I like to marinate the chicken for about half an hour or an hour before cooking. It helps the flavours infuse deeply into each bite.
You’ll need:
- Sauces: fish sauce, soy sauce, oyster sauce
- Honey
- Sesame oil
- Garlic and onion granules
- Smoked paprika
- 1 stalk lemongrass, sliced into large pieces (so you can easily remove them later)
Combine all the ingredients in a mixing bowl, toss well and let the chicken rest.
Making the peanut butter curry sauce
This sauce is the heart of the dish – creamy, nutty, fragrant and deeply satisfying.
Ingredients:
- Peanut butter (smooth works best)
- Mild curry powder
- Smoked paprika (optional, for smoky aroma and deep orange colour)
- 1 onion, sliced into wedges
- 2-3 cloves garlic, minced
- 1 red pepper, chopped
- 1 can coconut milk
- Soy sauce, to taste
- Olive oil, for frying
Cooking the Peanut Butter Chicken Curry
1. Fry the onions
Heat the drizzle of olive oil in a deep pan over high heat. Add the onion wedges and stir-fry for a couple of minutes until fragrant and slightly browned. Transfer them to a bowl – I prefer not to overcook them at this stage so they retain some texture later.
2. Brown the chicken
In the same pan, add a little more oil and minced garlic. Stir until fragrant then add the marinated chicken in a single layer. Let it brown on one side before flipping, cooking for another few minutes until lightly golden.
3. Build the sauce
Sprinkle the curry powder over the chicken and stir well. Pour in a whole can of coconut milk and about half a can of water. Once it comes to a gentle boil, add the peanut butter and smoked paprika. Stir until the peanut butter melts into the sauce. Add soy sauce and adjust to taste.
4. Simmer and finish
Simmer gently for 5 minutes until the sauce thickens and coats the chicken beautifully. Add the red pepper and cook for another minute or two, just enough to keep the crunch. Return the onion wedges to the pan, stir through and turn off the heat.
To serve
Top your Peanut Butter Chicken curry with freshly chopped coriander and a handful of roasted peanuts for extra texture and nuttiness. Serve hot with steamed rice or warm naan bread to soak up that creamy sauce.
It’s hearty, satisfying meal that won big time at our dinner table tonight. We absolutely loved it – rich, aromatic and packed with layers of flavour.
Peanut Butter Chicken Curry
Description
This Peanut Butter Chicken Curry is a delicious fusion of savoury, sweet and nutty flavours — made with smooth peanut butter, coconut milk, and aromatic curry spices. It’s quick and simple to cook, using ingredients you probably already have in your kitchen.
Ingredients
For the Chicken Marinade
For the Curry Sauce
Instructions
-
Marinate the Chicken
- In a large bowl, combine all marinade ingredients.
- Toss the chicken until well coated, cover and let it rest for 30-60 minutes.
-
Fry the Onions
- Heat a little oil in a deep pan or wok.
- Add the onion wedges and stir-fry for 2 minutes or until slightly browned but not soft.
- Remove from the pan and set aside.
-
Brown the Chicken
- In the same pan, add a bit more oil and minced garlic.
- Stir until fragrant then add the marinated chicken in a single layer.
- Cook for 3-4 minutes per side until lightly golden.
-
Make the Sauce
- Sprinkle the curry powder over the chicken and stir well.
- Pour in the coconut milk and water, then stir in the peanut butter until melted.
- Add smoked paprika and soy sauce.
- Simmer gently for 5 until thickened.
-
Finish the Curry
- Add the red pepper and cook for 1-2 minutes to retain its crunch.
- Stir in the fried onions, mix gently and turn off the heat.
-
Serve
- Garnish with chopped coriander and roasted peanuts.
- Serve hot with steamed rice or naan bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 603.35kcal
- % Daily Value *
- Total Fat 48.62g75%
- Saturated Fat 20.21g102%
- Trans Fat 0.12g
- Cholesterol 130.66mg44%
- Sodium 1206.7mg51%
- Potassium 775.99mg23%
- Total Carbohydrate 17.41g6%
- Dietary Fiber 3.74g15%
- Sugars 7.94g
- Protein 28.14g57%
- Vitamin A 154.28 mcg
- Vitamin C 80.35 mg
- Calcium 64.54 mg
- Iron 4.63 mg
- Vitamin D 0.13 mcg
- Vitamin E 3.71 mg
- Vitamin K 21.69 mcg
- Thiamin 0.18 mg
- Riboflavin 0.31 mg
- Niacin 9.18 mg
- Vitamin B6 0.83 mg
- Folate 65.64 mcg
- Vitamin B12 0.88 mcg
- Phosphorus 357.74 mg
- Magnesium 110.71 mg
- Zinc 2.86 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can add a touch of chilli flakes if you prefer a spicy kick.
- This dish reheats beautifully, the sauce becomes even creamier the next day.
- For a lighter option, use reduced-fat coconut milk.
