Chicken Peanut Butter Curry
User Reviews
5
Chicken Peanut Butter Curry
Description
In this curry, bite-sized chicken thigh pieces are first seared to lock in moisture. Onions, garlic, and broccoli are sautéed to tender-crisp before adding a blend of spices including paprika, cumin, cayenne, and ground ginger, which provide warmth and depth. Coconut milk and vegetable broth create a creamy base that melds with peanut butter and tomato paste for a rich, satisfying sauce. Chickpeas contribute texture and protein.
Lime juice and chopped cilantro finish the dish with fresh acidity and herbaceous notes. Baby spinach stirred in at the end adds subtle green flavor and nutrients. The curry simmers gently to blend the flavors, with options to adjust thickness by adding broth.
Serve it over jasmine rice, brown rice, or quinoa to complement the creamy, spiced sauce. Garnishing with additional cilantro and peanuts adds texture contrast. The recipe allows flexibility with protein and broth choices and supports a vegan version by omitting chicken and increasing chickpeas.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 lb chicken thighs fat trimmed and cut into bite-sized pieces, skinless
- 1 medium yellow onion diced
- 3 large garlic minced, cloves
- 3 cups broccoli cut into florets, fresh
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- 1 can coconut milk full-fat or light, 15 oz, unsweetened
- ⅔ - 1 cup vegetable broth low-sodium, or chicken broth
- 1 can chickpeas drained and rinsed under cold water, 15 oz
- 1 tablespoon tomato paste
- 3 – 4 tablespoon peanut butter I like the one without sugar added, creamy, all-natural
- 1 large lime juiced
- ¼ cup cilantro chopped, fresh
- 3 cups spinach optional but adds lots of nutrition without flavor, fresh baby
Instructions
- Trim and cut the chicken thighs into bite-sized pieces.
- Heat olive oil in a deep 12-inch skillet over medium-high heat. Add chicken and sear for 3 minutes, then flip and cook for another minute.
- Add onion, garlic, and broccoli. Sauté for 4–5 minutes until onions soften.
- Stir in paprika, cumin, cayenne, ginger, salt, and pepper. Cook for 30 seconds until fragrant.
- Add coconut milk, ⅔ cup vegetable broth, chickpeas, tomato paste, peanut butter, and lime juice. Simmer over medium-low heat for 5 minutes.
- Stir in cilantro and baby spinach, then simmer for another 5 minutes. For a thinner curry, add the remaining ⅓ cup vegetable broth. Adjust seasoning as needed.
- Garnish with cilantro and peanuts. Serve over jasmine rice, brown rice, or quinoa. Enjoy!
Notes
- Chicken thighs can be replaced with chicken breasts if preferred.
- Full-fat coconut milk gives richer flavor; light coconut milk is an alternative.
- Vegetable broth can be substituted with chicken broth.
- To make a vegan version, omit the chicken and add an extra can of chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 701mg | 29% |
| Potassium | 696mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 49mg | 54% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
