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Peanut butter chicken satay curry in a red pan with coriander.
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5 from 9 votes

Easy Peanut Butter Chicken Curry Recipe

Enjoy a rich and creamy peanut butter chicken curry, packed with flavour and ready in under 30 minutes. This nutritious dish is perfect with rice or noodles and is budget-friendly for busy weeknights.
Course Main Course
Cuisine Fusion, Indian, Thai
Prep Time 4 minutes
Cook Time 26 minutes
Total Time 30 minutes
Servings 4
Calories 478kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1 tablespoon Olive Oil
  • 1 Onion peeled and finely chopped
  • 3 Garlic Cloves peeled and finely chopped
  • 2 cm Fresh Ginger peeled and finely chopped
  • ½ Red Chilli deseeded and chopped
  • 1 tablespoon Coriander Stalks chopped
  • 1 Red Pepper deseeded and chopped
  • 2 tablespoon Thai Red Curry Paste
  • 4 Chicken breasts diced
  • 5 tablespoon Smooth Peanut Butter
  • 150 g Natural Yogurt
  • 150 ml Chicken Stock

Instructions

  • Heat the oil in a non stick pan and fry the chopped onion, garlic, ginger, chilli, coriander stalks, and red pepper over a medium heat for 3-4 minutes.
    1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 2 cm Fresh Ginger, ½ Red Chilli, 1 tablespoon Coriander Stalks, 1 Red Pepper
  • Stir in the Thai red curry paste and cook for 1 minute.
    2 tablespoon Thai Red Curry Paste
  • Turn up the heat and add the diced chicken breasts. Cook for 4-5 minutes until the chicken pieces have changed colour.
    4 Chicken breasts
  • Whisk together the peanut butter, natural yogurt, and hot chicken stock in a jug and pour it over the chicken. Simmer for 15-20 minutes until the chicken is cooked through.
    5 tablespoon Smooth Peanut Butter, 150 g Natural Yogurt, 150 ml Chicken Stock
  • Garnish with coriander leaves, chopped salted peanuts, and lime wedges.

Notes

Variations:
  • Make the chicken satay curry spicier and add the whole red chili, instead of just half.
  • Add more vegetables! Leftover roast sweet potato cubes, baby spinach, or baby corn would work well.
  • Swap the chicken for Quorn pieces for a meat-free peanut butter curry.
  • For a creamier curry swap half of the natural yogurt for coconut cream.
 
Storage:
Store - After cooking your peanut butter chicken curry, allow it to cool down to room temperature before storing it in an airtight container. Place the container in the fridge and make sure it's eaten within three days.
Reheat - Place the curry in a microwaveable bowl and reheat on high until piping hot. You could also reheat in a pan on the hob.
Freeze - To freeze peanut butter chicken curry, allow it to cool down to room temperature before transferring it to a freezer-safe container. Freeze it for up to three months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 478kcal | Carbohydrates: 14g | Protein: 56g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 423mg | Potassium: 1179mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2273IU | Vitamin C: 53mg | Calcium: 91mg | Iron: 2mg
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