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Peanutty Chicken Curry

Peanutty Chicken Curry
Long lists of ingredients often put me off making a curry, especially on busy weeknights when time is precious. However, this Peanutty Chicken Curry is different! The ingredients list is small and most of the items you will already have in your store cupboard (peanut butter being one of them) or fridge. It's a fairly speedy recipe too and you can have it on the table in under 40 minutes (even with three children distracting you), which is always a bonus when you have hungry mouths to feed.

I was sceptical whether peanut butter would work in a curry but it really does and gives the sauce a lovely smooth silky texture, as well as acting as a sauce thickener. This easy curry is now a staple in our house and features on our weekly meal plans regularly. I hope you enjoy it as much as we do.

Peanutty Chicken Curry


  1. If you don't like your curry hot omit the chilli from the recipe.
  2. Up the goodness by adding some veggies like courgettes, peppers and mushrooms. Just fry them at the same time as the onion, garlic and chilli.
  3. Double the quantities and pop the leftovers in the freezer so you have a quick week night dinner all ready to go.


  1. One Pot Harissa Chicken Curry from A Mummy Too
  2. Chicken Curry from Fab Food 4 All
  3. Clean Eating Chicken and Sweet Potato Curry from The Kitchen Shed
  4. Slow Cooker Chinese Chicken Curry from me Jam and Clotted Cream

Peanutty Chicken Curry


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Peanutty Chicken Curry


A peanutty chicken curry recipe made with a store cupboard staple, peanut butter.
  • 1 Onion, chopped
  • 1/2 Red Chilli, chopped
  • 1 thumb size piece of Ginger, peeled and chopped
  • 3 Garlic Cloves, peeled and chopped
  • Handful of Coriander stalks, chopped (reserve leaves for garnish)
  • 2 TBSP Thai Red Curry Paste
  • 5 Chicken Breasts, chopped
  • 5 TBSP Smooth Peanut Butter
  • 150g Natural Yogurt
  • 150ml Chicken Stock
  • Small handful each of Chopped Coriander leaves and Peanuts for garnish
Step 1: Heat a glug of oil in a large frying pan and gently fry the onion, chilli, garlic, coriander stalks and ginger until soft.Step 2: Stir in the Thai Red Curry Paste and cook for 1 minute before turning up the heat and adding the chicken. Fry until 5 minutes.Step 3: Add the peanut butter, natural yogurt and chicken stock, bring to the boil then simmer for 15 minutes until the sauce is thick and glossy and the chicken is cooked through.Step 4: Garnish with the chopped coriander leaves and peanuts and serve with rice.

Prep time: Cook time: Total time:
Yield: 4 adult portions

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Peanutty Chicken Curry

Peanutty Chicken Curry



  1. Nice idea using peanut butter for a quick curry, I guess it would be like a tasty satay flavour. Think I might have to give this a go!

    1. Yes it's very much like a satay. I hope you enjoy it!


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