Peanut Butter Chicken

bowl of peanut butter chicken curry served with limes and rice.

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5 from 2 votes

Creamy peanut butter chicken served over rice, this incredibly aromatic chicken dish is ready in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Poultry

Cuisine: Asian

Servings: servings

Calories: 628kcal

Author: Adina

Ingredients

1 lb chicken breasts boneless, skinless, 500 g
9 oz button mushrooms 250 g, Note 1
1 large red bell pepper
2 tablespoons vegetable oil or coconut oil, divided
1 thumb size piece of ginger
2 garlic cloves
1 can coconut milk 400 g/ 14 oz
3 tablespoons pure peanut butter
1 lime + more to serve
¼ teaspoon cayenne pepper more to taste
small handful peanuts
1 tablespoon parsley chopped
fine sea salt and ground black pepper

Instructions

Prepare ingredients: Cut the chicken into strips. Set aside. Slice the mushrooms and set aside separately. Finely slice the red bell pepper and set aside separately. Grate the garlic and the ginger, and add to the bowl with the pepper strips.
1 lb chicken breasts/ 500 g + 9 oz button mushrooms/ 250 g + 1 large red bell pepper + 2 garlic cloves + 1 thumb size piece of ginger
Sear chicken breasts: Heat 1 tablespoon of the oil in a large skillet or non-stick pan. Sear the chicken strips in two batches until golden on all sides, this will take about 2-3 minutes per batch. Remove from the pan.
1 tablespoon from 2 tablespoons vegetable oil
Cook vegetables: Heat the second tablespoon of oil and fry the mushrooms for about 2 minutes, stirring often. Add the red peppers, grated ginger, garlic, and cayenne pepper, and cook for another 3-4 minutes, stirring often, until the mushrooms are golden and the peppers are softer.
¼ teaspoon cayenne pepper
Simmer coconut milk sauce: In the meantime, whisk the coconut milk and the peanut butter in a bowl until smooth. Add to the pan together with the chicken and a little salt and pepper. Reduce the heat and simmer for about 5 minutes or until the vegetables are soft and the chicken cooked through.
1 can coconut milk + 3 tablespoons pure peanut butter + fine sea salt and ground black pepper
Adjust: The sauce should have thickened slightly. If too thick, you can thin it slightly with regular milk. Adjust the taste with lime juice, salt and pepper.
1 lime + fine sea salt and ground black pepper
Roast peanuts: While the sauce cooks, heat a large pan over medium heat. Roast the peanuts, shaking the pan often until fragrant and golden. Transfer to a plate and let cool.
small handful peanuts
Serve: Sprinkle the peanut butter chicken with peanuts and parsley and serve immediately with rice and some lime wedges on the side.
1 tablespoon parsley

Notes

Cremini mushrooms are fine as well.

Nutrition