Peanut butter chicken

Peanut butter chicken

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(141 ratings)

Prep: 10 mins Cook: 40 mins


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
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  • 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



    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


  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.

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Comments, questions and tips

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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
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 :))
26th May, 2019
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.
15th Mar, 2019
Also added an onion to the base. Turned out very nice, will definitely try it again w breast meat this time.
8th Mar, 2019
This is way too sweet and bland. Can’t taste the peanuts or the chicken.
Jessica Jenkinson's picture
Jessica Jenkinson
20th Feb, 2019
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.
GiSora's picture
19th Jan, 2019
I made this just now without lime but did add brown sugar and white pepper powder for a more balanced taste and had it as a wrap with quinoa bread, gem lettuce and carrot ribbons. Very yummy. But perhaps will try a squeeze of lime just before serving. We love it and will be making it again.
6th Nov, 2018
For an easy midweek meal, and an introduction to curry for young children, this recipe is ideal. I did, however, add to it... Onion, extra garlic, courgette, replaced chillis with mild curry powder, lime juice, fish sauce, tomato ketchup and chopoed nuts! Didn't have any coriander and just put in 2 heaped tablespoons of peanut butter as 100g sounded like a lot. Cooked down until thick and creamy. Went down well with rice and poppadoms.
13th Sep, 2018
Well my family and I loved this dish. So quick and easy to make and using simple ingredients that I had in store cupboard anyway. Will def make this again.
27th Mar, 2018
I'm not sure what dish they took a photo of for this recipe because that is definitely not what it looks like once cooked...? In terms of the dish itself, it tastes a lot better with lime (to lift the flavour from being v creamy) and some honey or sugar added in. Also would recommend more chilli than they say! Otherwise a good dish, not sure if it's nice enough for me to do again though to be honest.


20th Feb, 2017
The sauce is runnier than i exspected, what is the texture ment to be like?
goodfoodteam's picture
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.
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