Peanut butter chicken

Peanut butter chicken

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(134 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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26th Feb, 2017
Bland. Added soy sauce, lime & curry powder.
11th Feb, 2017
Really great recipe! Was concerned it may be bland so used 3 cloves of garlic and doubled the ginger, used a red and green pepper and added some salt at the end. I also used crunchy peanut butter, which worked well.
21st Jan, 2017
Nice recipe, kids and liked it, added extra garam masala chilli and ground pepper as a bit mild but end result was good. Tasty, easy and it all got eaten.
12th Dec, 2016
Urgh! Bland and a waste of ingredients
21st Sep, 2016
Easy and tasty. Made this for my 2.5 year old and my 10 month old who both enjoyed it. I reduced the chillies and added chopped fresh tomatoes. Freezes and reheats well.
18th Sep, 2016
Easy recipe but I found the end result a bit boring. I put tandoori spices on the chicken before baking. When cooking the sauce I added some extra water because I found the sauce became a bit to thick. The sauce is missing some freshness, it would maybe improve by adding some cherry tomatoes. I don't think I'll make this recipe again
23rd Aug, 2016
Kids loved this, so a great family option. No leftovers
23rd Aug, 2016
Winner winner chicken dinner! Loved this dish so much, no changes needed just follow the recipe. Didn't have bas rice so used Thai sticky rice which i found perfect! O-yeah a bag of prawn crackers to mop up the yummy nutty sauce.
22nd Aug, 2016
Delicious. Made this as the recipe but let it reduce down a bit further. Froze leftovers and was just as good reheated


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