The smell of this peanut chicken curry simmering on your stove will have your mouth watering. Tender pieces of chicken floating in a rich tomato and peanut curry is the perfect top to a nice bowl of steamed rice. I love the fact that I can enjoy a delicious curry at home instead of facing a busy restaurant. That’s especially handy on long workdays.
Peanut Chicken Curry
Since this curry recipe simmers on your stove for a half-hour, it’s a great choice to throw together when you get home, and let cook while you tend to those little things around the house. If you are like me, a rice cooker is a staple item in the kitchen. Mine takes around 30 minutes to cook a batch of rice, so, I know that when I set the chicken to simmer, I can push that button on my rice cooker and have it ready just when I am ready to serve the curry.
Pro Tip: If you aren’t using a rice cooker, you should begin now. I adore my Aroma Housewares rice cooker. It’s simple, cost-effective, and works perfectly every time.
Don’t have enough time to cook when you get home? Make this slow cooker chicken and mushrooms recipe instead!
Why Should I Use Chicken Thighs For Curry?
So many individuals will reach for chicken breasts every time a chicken recipe comes up in their menu. Sure, they are healthier, but are they better? The difference in health benefits really is minimal in the long run, and when cooking chicken in a stew or sauce like curry, chicken thighs just give a better result.
Higher fat content keeps them juicy, tender, and more flavorful. That ends up with a much tastier curry in the long run. Sure, you can use chicken breasts, but I will always recommend boneless skinless chicken thighs for this peanut chicken curry for ultimate flavor.
You should also try out these Malaysian Curry Puffs. So delicious and a great addition to your menu. If you love curry, you’ll also enjoy this classic green curryand the authentic chicken Karahi curry recipe.
Can I Use a Prepared Curry Powder Instead?
This recipe includes ingredients for homemade curry powder. Rather than mixing it up separately, or using prepared curry powder, you include a special blend of spices in the curry. The combination of coriander, cumin, turmeric, paprika, salt, chili powder, and ginger is commonly found in prepared curry powders. I love this particular measurement and combination, but if you want to save time, you can definitely substitute.
For this recipe, use 2 tablespoons curry powder in place of the combination of spices. You may also want to add a bit of extra salt and chili powder or cayenne for flavor and heat. I like a deep and rich curry flavor, so I would use the 2 tablespoons curry powder, and still add in 2 additional teaspoons cumin.
- Keep an inexpensive coffee grinder on hand to pulverize the spice blend to keep everything the same texture and size granules.
- Cut the chicken thighs into bite sized pieces before frying to keep the moist and easy to portion when ready to serve.
- Feel free to substitute tomato paste and broth for the ketchup if you want a richer flavor curry sauce.
- Add a pinch of saffron and a few coriander seeds to your rice when cooking to add richer flavor.
- If the peanut sauce is too rich, serve with sliced lime to add a bit of acid to the curry when serving.
- Serve with this Indian potato curry as a side that is delicious and flavor packed.
Ingredients for Chicken Curry with Peanut Sauce
- Coriander seeds
- Chili powder
- Ginger powder
- Peanut butter
- Chicken broth
- Red bell pepper
- Chicken thighs
Optional: Chopped cilantro and peanuts
How to Make Peanut Chicken Curry
Begin by preparing your chicken thighs for cooking. I purchase boneless skinless thighs and simply cut into bite-sized pieces. If you purchase bone-in, this is the time to remove the skin, bone, and cut into pieces.
You will also need to prepare your onion and garlic so they are ready to add to the mixture when needed.
Set the chicken aside, and combine your spice blend so that it is mixed well.
Heat the oil in your pan, and sprinkle half the spice blend onto your chicken pieces before frying them for a few minutes or until browned on all sides. When the chicken is browned, remove from the oil into a bowl and set aside.
Now add the diced onions to the oil, and cook until they are translucent. At this point, you will add in your garlic and the remaining spices and cook until coated and add your chicken pieces back into the pan.
Next, mix in the broth, ketchup, and peanut butter then stir until smooth.
Reduce heat to a simmer, and cook for around 30-minutes, stirring occasionally.
Add in the bell pepper, and cook for an additional 10-minutes before serving over rice.
Top as desired.
- 2 tsp coriander seeds, ground
- 1 tsp turmeric
- 2 tsp cumin, ground
- 1 tbsp salt
- 1/2 tsp paprika
- 1 tsp chili powder;
- 1 tsp powdered ginger
- Large onion, chopped
- 6 garlic cloves, minced
- ½ cup ketchup
- 2/3 cup smooth peanut butter
- 3 cups chicken stock
- 1 large red bell pepper, chopped
- 2 pounds (1kg) boneless skinless chicken thighs
- In a small bowl, combine your spice blend and mix well;
- Now, heat oil in your pan, and sprinkle half of the spice blend over the chicken pieces, then fry for a few minutes until the chicken is browned;
- Remove the chicken from the pan and place in a bowl or plate; then reduce heat and add in your onions;
- Cook the onions until translucent, then add in the remaining spice blend;
- Mix in the garlic and chicken pieces then stir to combine;
- Now, you will add in your chicken broth, ketchup, and peanut butter;
- Stir the mixture until all combined, then simmer for 30-minutes;
- Add in the bell pepper, and cook for an additional 10-minutes;
- Serve over rice and top with cilantro and chopped peanuts.
If you prefer a spicier curry, you can easily add in more chili powder or fresh chiles. I've also used chunky peanut butter with great results.
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Amount Per Serving: Calories: 483 Total Fat: 29g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 74mg Sodium: 2603mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 5g Sugar: 15g Sugar Alcohols: 0g Protein: 29g