Curried Chicken and Peanut Stew
Delight your taste buds with the bold and comforting flavors of Curried Chicken and Peanut Stew, a soul-warming dish inspired by globally celebrated ingredients. This one-pot wonder combines tender chicken thighs, creamy peanut butter, and a medley of spices like curry powder and cumin, creating a rich, aromatic base. Sweet potatoes and tomatoes add a touch of natural sweetness, while baby spinach or kale lends a pop of freshness. Simmered to perfection in a savory broth, this stew is finished with a squeeze of lime and fresh cilantro for a bright, zesty kick. Perfectly paired with steamed rice or crusty bread, this protein-packed recipe is ideal for cozy weeknight dinners or meal prep. Ready in just one hour, this hearty and nutrient-dense dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons cooking oil (vegetable or coconut)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 0.5 cup peanut butter (natural and unsweetened)
- 1 cup diced tomatoes (canned or fresh)
- 1 medium sweet potato, peeled and cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper, to taste
- 2 cups baby spinach or kale
- 1 whole lime, for serving
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
Add the diced onion to the pot and sauté for 4-5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, and cayenne pepper (if using). Stir for 1 minute to toast the spices.
Mix in the tomato paste and cook for another minute to deepen the flavor.
Pour in the chicken broth and stir to combine, scraping up any brown bits from the bottom of the pot.
Whisk in the peanut butter until fully incorporated into the broth.
Add the diced tomatoes and cubed sweet potato. Bring the mixture to a simmer.
Once simmering, add the chicken pieces. Reduce the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
Uncover the pot and season with salt and black pepper to taste.
Add the baby spinach or kale to the pot and stir until wilted, about 2-3 minutes.
Taste the stew and adjust seasoning if needed.
Serve the curried chicken and peanut stew hot, topped with fresh cilantro and a squeeze of lime juice.
Optionally, serve over cooked rice or with crusty bread on the side.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1131 mg | 24% | |
*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.
