Curry Chicken Peanut Butter Sauce
Experience a bold fusion of flavors with this Curry Chicken Peanut Butter Sauce recipe, a perfect blend of savory, creamy, and mildly spiced elements. Succulent chicken breasts are seasoned with aromatic curry powder, then simmered in a luxurious sauce made with creamy peanut butter, rich coconut milk, and a splash of lime juice for a tangy kick. Hints of ginger, garlic, and soy sauce add layers of complexity, while a sprinkle of optional chili flakes turns up the heat. Ready in under 40 minutes, this dish is an excellent choice for weeknight dinners or special occasions alike. Serve it over fluffy rice or with warm naan bread to savor every last drop of the indulgent sauce, and finish with a garnish of fresh cilantro for a vibrant, herbaceous touch. This recipe isn’t just a meal—it’s an irresistible adventure in global cuisine. Keywords: curry chicken, peanut butter sauce, creamy curry chicken recipe, weeknight dinner recipe.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Curry powder
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 400 milliliters Coconut milk
- 4 tablespoons Peanut butter (smooth or crunchy)
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 0.5 teaspoon Chili flakes (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 servings Cooked rice or naan bread (for serving)
Instructions
Season the chicken breast with salt, pepper, and 1 teaspoon of curry powder. Set aside.
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the seasoned chicken breast to the skillet and brown for 2–3 minutes per side. Remove the chicken and set aside on a plate (it will finish cooking later).
In the same skillet, pour in the coconut milk and bring it to a gentle simmer.
Stir in the peanut butter, soy sauce, lime juice, brown sugar, and the remaining curry powder. Add the chili flakes at this stage if you want extra heat.
Whisk the sauce gently until smooth and well combined.
Return the chicken to the skillet, covering it with the sauce. Allow the chicken to simmer in the sauce for 12–15 minutes, or until fully cooked and tender.
Taste the sauce and adjust seasoning as needed. Add a bit more lime juice, soy sauce, or sugar if required.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with cooked rice or naan bread to soak up the rich and creamy sauce.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7551 mg | 328% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 43.4 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2816 mg | 60% | |
*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.
