Introduction

This easy peanut butter chicken is a deliciously creamy and flavorful dish that comes together quickly on a weeknight. Combining tender chicken with a rich sauce made from peanut butter, coconut cream, and aromatic spices, it’s sure to be a new favorite.

A round bowl contains two main layers side by side: on the left, chunky pieces of orange-colored chicken in a smooth, thick sauce with scattered chopped peanuts and small green herb leaves on top, and on the right, fluffy white rice with a few small green herb leaves and peanuts mixed in. The bowl is set on a dark blue cloth with a small white bowl filled with peanuts and red tomatoes on vines in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
450 g chicken breast, cut into bite-size pieces
1 medium onion, finely diced
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
½ red chilli pepper, deseeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon soy sauce
1 x 400 g can chopped tomatoes
50 g natural peanut butter
200 ml chicken stock
1 tablespoon honey
100 ml coconut cream
30 g toasted peanuts, plus more for serving
Fresh coriander, a handful
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat the vegetable oil in a large, deep pan over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until no longer pink. If desired, cook for a couple more minutes to lightly brown the chicken.
Step 2: Add the diced onion, chopped garlic, fresh ginger, and red chilli pepper to the pan. Cook for another minute, stirring frequently.
Step 3: Stir in the ground cumin, ground coriander, and soy sauce. Continue cooking for one more minute to release the spices’ aroma.
Step 4: Pour in the chopped tomatoes and cook for an additional minute while stirring.
Step 5: Add the natural peanut butter and chicken stock, stirring well until the peanut butter has fully melted and combined with the sauce.
Step 6: Mix in the honey and coconut cream, then reduce the heat to low-medium. Let the sauce simmer gently for 4-5 minutes to thicken.
Step 7: Stir in the toasted peanuts and fresh coriander. Season with salt and freshly ground black pepper to taste.
Step 8: Serve the peanut butter chicken hot over rice or with naan bread, garnished with extra toasted peanuts if you like.

Tips & Variations

For extra heat, leave some seeds in the chilli or add a pinch of cayenne pepper.
Swap chicken breast for thighs for a juicier texture.
If you prefer a smoother sauce, blend the cooked mixture before adding peanuts and coriander.
Use crunchy peanut butter if you want added texture in the sauce.
Serve with steamed vegetables for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen the sauce if it has thickened. This dish does not freeze well due to the coconut cream.

How to Serve

The image shows a rich, creamy stew in a pot, filled with chunky pieces of chicken covered in a thick reddish-brown sauce. On top, there are small white beans scattered evenly and two green cilantro leaves placed near the center. A white spatula with a wooden handle is partially submerged in the stew, held by a woman's hand. The stew looks smooth and glossy with bits of spices visible, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter powder instead of natural peanut butter?

Peanut butter powder can be used, but you’ll need to rehydrate it with water according to package instructions before adding it to the sauce to achieve the right consistency.

Is this recipe spicy?

The recipe has a mild kick from the red chilli pepper, but you can adjust the heat level up or down by adding more chilli or omitting it altogether.