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peanut butter chicken curry in a bowl over rice with a spoon beside
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5 from 2 votes

Peanut Butter Chicken

Creamy peanut butter chicken served over rice, this incredibly aromatic chicken dish is ready in less than 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Poultry
Cuisine: Asian
Servings: 4
Calories: 628kcal
Author: Adina

Ingredients

  • 500 g/ 1.1 lbs about 4 smaller chicken breasts
  • 250 g/ 8.8 oz button mushrooms See note 1
  • 1 large red bell pepper
  • 2 tablespoons vegetable 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 chopped parsley
  • fine sea salt and ground black pepper

Instructions

  • 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, add to the bowl with the pepper strips.
  • Heat 1 tablespoon of the oil in a large skillet or non-stick pan. Fry the chicken strips in two batches until golden on all sides, this will take about 2-3 minutes per batch. Remove from the pan.
  • Heat the second tablespoon oil and fry the mushrooms for about 2 minutes, stirring often. Add the red peppers, grated ginger, garlic, cayenne pepper and cook for another 3-4 minutes, stirring often, until the mushrooms are golden and the peppers softer.
  • In the meantime, whisk together the coconut milk and the peanut butter in a bowl until smooth. Add to the pan together with the chicken, 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.
  • 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.
  • 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.
  • Sprinkle the peanut butter chicken with peanuts and parsley and serve immediately with rice and some lime wedges on the side.

Video

Notes

Cremini mushrooms are fine as well.

Nutrition

Serving: 1/4 of the dish | Calories: 628kcal | Carbohydrates: 17g | Protein: 48g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 17g | Cholesterol: 106mg | Sodium: 733mg | Fiber: 4g | Sugar: 4g