Chicken Peanut Curry

Print

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

Chicken Peanut Curry Recipe

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

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

1 Coat chicken pieces in seasoned flour: 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-method-1 chicken-peanut-curry-method-2

2 Sauté chicken pieces: 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-method-3

3 Build curry base with ginger, garlic, chili, broth, peanut butter: 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.

chicken-peanut-curry-method-5 chicken-peanut-curry-method-7

Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.

4 Add chicken to pot, simmer: Return the chicken to the pot and simmer for 15-25 minutes.

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

5 Serve with coriander and garnishes: 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 Chicken Peanut Curry on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

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

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 81 Comments

  • Stephanie S. Bell

    I make this all the time. Family loves it! I make it as it is written.

  • Keith Gray

    Elise, this has become one of my favorite “go to” reciptes. Love it, fun to make, and it makes the kitchen smell like an Indian restaurant.

  • Dennis Capani

    Discovered this recipe a couple of days ago in your newsletter. Made it today… one word: FANTASTIC!!! Thankyou so much for so many easy and delicious dishes!

  • Jess.

    We have had this several times now and it’s a favorite. Last night, I messed up the proportions and ended up with very (very!) salty curry, so I quickly added some potatoes and a bit more water to even it out a bit. I cooked a whole-grain rice blend to go with it, with frozen peas in the rice. The combo of the peas and potatoes in addition to the normal, great flavors was particularly lovely. I used to “stretch” the sauce by adding garbanzo beans to a bit less chicken than called for, and that’s good, too. But from now on, it’s potatoes for me. :) Thank you for this recipe!

  • Ailbhe

    Does this freeze well? We love it, by the way – thanks!

View Responses / View More Comments / Leave a Comment