Peanut butter chicken

Peanut butter chicken

By Chelsie Collins
  • 1
  • 2
  • 3
  • 4
  • 5
(184 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Nutrition and extra info

  • Dairy-free
  • Gluten-free

Nutrition: per serving

  • kcal572
  • fat43g
  • saturates20g
  • carbs11g
  • sugars7g
  • fibre3g
  • protein33g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 tbsp vegetable oil
  • 8 skinless boneless chicken thighs, cut into chunks
  • 1 garlic clove, crushed
  • 2 red chillies, finely sliced (deseeded if you don't like it too hot)
  • 2 tsp fresh ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 100g smooth peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400g can chopped tomatoes
  • 1 small bunch coriander, ½ roughly chopped, ½ leaves picked
  • roasted peanuts, to serve
  • cooked basmati rice, to serve

Method

  1. Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the garlic, chilli and ginger in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

  2. Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

  3. Serve with the remaining coriander, roasted peanuts and rice, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jimarko
20th Mar, 2020
5.05
I used the cheapest own brand peanut butter, and speeded up the prep by using squeezy chrushed garlic, crushed chiilies and crushed ginger. Also used dried coriander powder, reduced fat coconut milk and spray oil. Wonderful flavour with a tingle rather than a burn. Easy, quick and tasty and will definitely make this again.
Jenny Breton's picture
Jenny Breton
28th Nov, 2019
1.05
This was inedible even with all of the suggestions (like juice, fish sauce, sugar etc) It was craggy and the flavour just didn't work! I'm a food and nutrition teacher and I couldn't even rescue it, it went straight in the bin...such a waste!
ElleW
26th Nov, 2019
5.05
This was delicious!! I did adapt it slightly - had no chicken so used quorn pieces. I have a tin allergy so used some chopped up fresh tomatoes instead, and a carton of coconut cream. This probably made it thicker than it's meant to be but I added a little water. It was honestly the most scrumptious meal I've had in ages. Would definitely make again!
Ba6ycatcher71
19th Nov, 2019
Loved this and will be making again! Used chicken breast instead of thighs and reduced coconut milk to lower calories.
francesadair
29th Jul, 2019
Delicious and easy. All we added was a bit of salt. Used chilli in a jar, but in future would make sure to use a level teaspoon rather than heaped.
Joanne King's picture
Joanne King
25th Jun, 2019
5.05
Great recipe. Easy to make with store cupboard ingredients. I didn't feel the coriander was essential, but did use it. I'm a big fan of chilli in a jar so used a generous teaspoon instead of fresh chillies and used coconut cream with some extra water as required which made a lovely thick sauce. Don't understand how anyone could describe this as bland. I read the reviews and added an onion - will definitely make again :))
vickyslight
26th May, 2019
1.05
Did not like at all. Too sickly and bland tried to rescue with onions, garlic and rendang curry paste but had to throw away none of the family liked it. Will not be cooking again.
dasenka5
15th Mar, 2019
5.05
Also added an onion to the base. Turned out very nice, will definitely try it again w breast meat this time.
Nessa79
8th Mar, 2019
2.05
This is way too sweet and bland. Can’t taste the peanuts or the chicken.
Jessica Jenkinson's picture
Jessica Jenkinson
20th Feb, 2019
5.05
This is the first meal ive cooked from scratch that's been edible or enjoyable. I don't enjoy spicy stuff or peanut butter but this recipe was absolutely delicious. It was creamy with a kick. Instead of chillies though i did use chillie flakes. Im not the most experienced at cooking so it took me a lot longer to prepare everything but i really think it was worth it. Im defiantly going to make this again in bulk and freeze portions.

Pages

KodieMc
20th Feb, 2017
The sauce is runnier than i exspected, what is the texture ment to be like?
goodfoodteam's picture
goodfoodteam
3rd Mar, 2017
Thanks for your question. If the sauce is too runny, you can simmer for a little longer until it's thickened to your liking.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?