Chicken Peanut Curry

West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.

Chicken Peanut Curry
Elise Bauer

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.

Video: How to Make Chicken Peanut Curry


Chicken Peanut Curry

Chicken Peanut Curry

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 6 to 8 servings


  • 3 pounds 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 all-purpose flour

  • 4 tablespoons yellow curry powder

  • 1 1/2 teaspoons sea salt

  • 1/2 teaspoon freshly ground peppercorns

  • 1/3 cup extra virgin olive oil

  • 2 tablespoons fresh ginger, minced

  • 2 tablespoons garlic, minced

  • 2 serrano chili peppers, seeded, deveined, 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 tablespoons lime juice


  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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer

    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.

    Elise Bauer
    Elise Bauer
  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.


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
Elise Bauer
Nutrition Facts (per serving)
598 Calories
33g Fat
19g Carbs
57g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 598
% Daily Value*
Total Fat 33g 42%
Saturated Fat 7g 34%
Cholesterol 154mg 51%
Sodium 1114mg 48%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 57g
Vitamin C 6mg 30%
Calcium 82mg 6%
Iron 4mg 23%
Potassium 696mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.