Chicken in Peanut Curry
Dive into a world of bold flavors with this rich and creamy Chicken in Peanut Curry, a quick and satisfying dish perfect for weeknight dinners or special occasions. Tender, golden-seared chicken thighs are simmered to perfection in a velvety sauce made with smooth peanut butter, aromatic spices like curry powder and turmeric, and indulgent coconut milk. The vibrant hint of lime juice and a touch of sweetness balance the flavors beautifully, while a sprinkle of fresh cilantro adds a refreshing finish. Ready in just 45 minutes, this easy one-pan recipe is perfect served over fluffy steamed rice or with warm flatbread, making it a comforting, globally-inspired meal that will please the whole family. Keywords: chicken in peanut curry, creamy curry recipe, peanut butter curry, chicken curry with coconut milk, easy one-pan dinner.
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 3 tablespoons Peanut butter, smooth or creamy
- 1 can (13.5 ounces) Coconut milk
- 0.5 cup Chicken broth
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
Sprinkle the curry powder, turmeric, and paprika into the skillet. Stir well to coat the onions and spices evenly, cooking for 1 minute to toast the spices.
Stir in the peanut butter until it has melted and combined with the spices.
Pour in the coconut milk and chicken broth, whisking until smooth and creamy. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, submerging them in the sauce. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Stir in the lime juice and sugar, adjusting the seasoning with additional salt or pepper as needed.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot alongside steamed rice or flatbread.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 41.2 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
