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This Peanut Butter Chicken Curry is a super simple to make and is a healthy weeknight meal option that the whole family will enjoy!

This whole dish can be pulled together in less than 30 minutes.

Just make sure you are cooking the rice on the side at the same time as the chicken portion to ensure it is served in a jiffy.

The trick to having the best peanut butter chicken is in the peanut butter that you use. The kind I like to use is all natural and has chunks of peanuts in it. This gives the dish an extra element of crunch!

I always use this variety below when making this dish, I encourage you to as well!

WHAT IS PEANUT BUTTER CHICKEN

Their are several ways to make this type of dish. Some recipes call for Thai ingredients, while others just call for basic spices along with peanut butter of course. Mine calls for some curry spices along with a chunky type peanut butter.

It is definitely my all time way to prepare peanut butter chicken too.

So if you have picky eaters in the house, trust me they are going to enjoy this.

I know because I have tested this recipe with my cousins who are not huge peanut butter fans. And they wanted more! 

WHAT DOES PEANUT BUTTER CHICKEN TASTE LIKE

My peanut butter chicken has curry elements that blend real nice into a peanut butter taste. 

PEANUT BUTTER CHICKEN CURRY SLOW COOKER

Yes this recipe can be made in the slow cooker, just as it can on the stove top. Personally I like to cook it in on the stove top in my dutch oven. To each their own, both methods work well. 

HOW TO MAKE PEANUT BUTTER CHICKEN CURRY

• Start by adding the skin on chicken thighs to a large mixing bowl and season with salt and pepper.
• Then add in all the spices and toss to coat with your hands, making sure the chicken is fully coated in all the spices.
• Then in a dutch oven or in a slow cooker, add the cooking oil along with the chopped onions and saute till translucent. 
• Add in the minced garlic and saute one more minutes before adding in the chicken stock.
• Bring to medium heat and add in the peanut butter.
• Mix everything together and cover to simmer for 30 minutes or until the chicken is fork tender. 
• Serve immediately over basmati rice and top with fresh sliced green onions.

SQUEEZE THE JUICE FROM A LIME OVERTOP TO ADD SOME ADDED ZING TO THIS DISH!

I HOPE YOU ENJOY! 

If your a CURRY lover like me… Then you will also want to try these dishes below too!

• Chickpea Curry
• Peanut Butter Chicken Curry
• Super Tasty Chicken Karahi
• Karahi Gosht
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry

“Chicken & Spinach Curry“

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Peanut Butter Chicken Curry

Yield: 4

Cook Time: 30 minutes

Total Time: 30 minutes

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Ingredients

• 8 boneless chicken thighs
• 2 tbsp vegetable oil
• 1 large onion chopped
• 2 cups of chicken stock
• 2 tbsp Ketchup
• 2 cloves garlic minced
• 1 tsp paprika
• 1 tsp turmeric
• 2 tsp ginger powder
• 2 tsp garam masala
• 2 tsp curry powder
• 1 pinch cayenne pepper
• 125 grams chunky peanut butter
• 2 tbsp green onions
• 2 cups of basmati rice
• salt and pepper to taste

Instructions

1. Start by adding the skin on chicken thighs to a large mixing bowl and season with salt and pepper.
2. Then add in all the spices and toss to coat with your hands, making sure the chicken is fully coated in all the spices.
3. Then in a dutch oven or in a slow cooker, add the cooking oil along with the chopped onions and saute till translucent. 
4. Add in the minced garlic and saute one more minutes before adding in the chicken stock.
5. Bring to medium heat and add in the peanut butter.
6. Mix everything together and cover to simmer for 30 minutes or until the chicken is fork tender. 
7. Serve immediately over basmati rice. 

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 796Total Fat: 42gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 277mgSodium: 876mgCarbohydrates: 42gFiber: 5gSugar: 8gProtein: 68g

These calculations are based off Nutritionix

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