Peanut Butter Chicken
Shake up your weeknight dinner routine with this creamy Peanut Butter Chicken recipe, the perfect savory, sweet, and spicy comfort dish. This hearty main course cooks in less than 30 minutes and will bring a delicious Indian-Thai fusion to your meal rotation!
Ingredients
- 1.25 lbs boneless skinless chicken thighs cut into 2-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons coconut oil divided
- 1 large white or yellow onion diced
- 3 cloves minced garlic or 1 tablespoon
- 1 tablespoon grated ginger
- ½ teaspoon dried coriander
- ¾ teaspoon turmeric powder
- ¼ teaspoon ground red pepper
- 1 14 oz. can coconut milk
- ¼ cup natural peanut butter stirred well
- 1 ½ tablespoon honey or agave or maple syrup
- ½ tablespoon fish sauce
- 2 tablespoons soy sauce or coconut liquid aminos
- 4 cups hot steamed rice
- Diced cilantro to garnish (optional)
Instructions
- In a medium-size mixing bowl, toss the chicken with the salt and pepper until covered.
- Heat up 1 teaspoon of coconut oil in a dutch oven or 5 ½ quart saute pan over medium heat. Add the chicken and saute, stirring often, for 8-10 minutes, or until the chicken is cooked through and no longer pink. Move the chicken to a dinner plate or clean mixing bowl.
- Heat up the second teaspoon of coconut oil in the pan. Add the onions and saute for 3-4 minutes, continuing to stir frequently, or until the onions are turning translucent.
- Add the garlic, ginger, coriander powder, turmeric, and ground red pepper to the onions. Cook for 1-2 minutes, stirring continually, or until the turmeric has turned a darker yellow and the mixture is fragrant.
- Pour the coconut milk, peanut butter, honey, fish sauce, and soy sauce (or liquid aminos) into the onions. Increase the heat to medium-high and stir the mixture until combined and brought to a simmer. Reduce heat back to medium and simmer for 4-5 minutes, stirring every 30 seconds or so, or until thickened.
- Stir the chicken into the peanut butter sauce, and simmer for 2-3 minutes, or until the chicken is reheated and covered in the sauce.
- Serve the curry over hot rice with cilantro to garnish (if desired). Enjoy!
Notes
Storage Directions
- Storing/Refrigeration: Leftovers keep in a covered container in the refrigerator for 4-5 days.
- Freezing: Can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop in a saucepan or skillet, adding 1-2 tablespoons of water or coconut milk to loosen the sauce, stirring occasionally until heated through, about 5-7 minutes.
- Pre-measure ingredients. Once you start, the sauce cooks fast. Have all your ingredients ready before starting the peanut butter curry chicken recipe.
- De-glaze for flavor. After cooking the chicken, scrape the browned bits from the bottom of the pan before adding the coconut milk and liquid ingredients. This adds tons of flavor!
- Choose the right oil. I find that virgin coconut oil provides the best flavor for this recipe.
- Use a microplane zester. This is the best tool to finely grate ginger! It creates light, fluffy shreds of gingers that easily blend into dishes.
Nutrition
Serving: 1/8 curry recipe over ½ cup steamed riceCalories: 400kcalCarbohydrates: 31gProtein: 23gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 8gCholesterol: 86mgSodium: 603mgFiber: 1gSugar: 5g
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