Chicken Peanut Curry

Updated, from the recipe archives. First posted 2006.

The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.

Chicken Peanut Curry Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6-8.
Yum

Ingredients

  • 3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
  • 2/3 cup flour
  • 4 Tbsp curry powder
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground peppercorns
  • 1/3 cup olive oil
  • 2 Tbsp fresh ginger, minced
  • 2 Tbsp garlic, minced
  • 2 serrano chili peppers, seeded, de-veined, minced
  • 4 cups chicken broth
  • 2/3 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
  • 1 teaspoon ground coriander seeds
  • 8 green onions, chopped, greens included
  • 1/3 cup each finely chopped mint and cilantro
  • 3 Tbsp lime juice

Method

chicken-peanut-curry-1 chicken-peanut-curry-2

1 Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

chicken-peanut-curry-3

2 Heat oil in a large, heavy pot or Dutch oven on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

chicken-peanut-curry-4 chicken-peanut-curry-5 chicken-peanut-curry-6 chicken-peanut-curry-7

3 When the chicken has all been browned, add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.

chicken-peanut-curry-8 chicken-peanut-curry-9

4 Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Links:

Yellow Curry Meatballs with Kale, from Jan's Sushi Bar

Tom's Trinidad Chicken Curry, from The Pioneer Woman

Thai-style Massaman Curry with Venison, from Hunter Angler Gardener Cook

Chicken Peanut Curry on Simply Recipes

Showing 4 of 81 Comments

  • saritha

    For very Indian tasting curry powder, lightly fry in 1tsp of oil the following at low flame:
    2 inches cinnamon stick, 1 green cardamom (whole but crushed-so that it does not splatter), 4-5 cloves, 1/2 tsp cumin seeds, 5-6 black pepper corns. Fry until your kitchen fills with a pleasant aroma of spices.
    Grind the fried spices without water. Use as much as you need and store the rest in air tight container in the fridge for upto 15 days! To make it more hot, add 1-2 Indian red chillies or Thai red pepper (dry) while frying.

  • Paz

    Interesting recipe. I’m originally from West Africa and as a youngster remember having groundnut soup (they don’t call it peanut soup), made from fresh groundnuts as stated above. What is interesting to me about this recipe is that the ingredients — like curry , mint, and cilantro — listed above are not used in the African groundnut soup I remember having. I’m going to make this soup for my mom.

    Paz

  • veuveclicquot

    One of my dear friends in high school was from Ivory Coast and she used to bring a Peanut/groundnut chicken stew to lunch on occasion. It was delicious. I had forgotten all about it, so thank you for bringing back memories… This recipe is on my growing ‘to make’ list!

  • Alyssa

    My cousin is Nigerian and he makes an excellent peanut-chicken stew flavored primarily by peanut butter, a scotch bonnet pepper and a whole tomato. It is flavorful and spicy and is great over rice. I will ask for his recipe so I can share it with you.

View More Comments / Leave a Comment