Peanut Chicken Curry

    (87)
    45 minutes

    This is super easy to make and you'll be amazed how good it is. It uses a little peanut butter in the sauce for a Thai feel.


    92 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 4 skinless, boneless chicken breast halves, cut into chunks
    • 1/2 cup cornflour
    • 3 cloves garlic, finely chopped
    • 1 large onion, cut into chunks
    • salt and pepper to taste
    • 1/2 cup cooking sherry
    • 2 cubes beef stock
    • 1/2 cup smooth peanut butter
    • 3 tablespoons curry powder
    • 1/2 teaspoon ground ginger
    • water to cover
    • 1 cup coconut milk

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large, deep frying pan over medium high heat. Toss chicken in cornflour and place in frying pan with garlic, onion, salt and pepper. Stir, lightly browning chicken all over and softening onions. Add sherry and beef stock and let liquid reduce a little.
    2. Stir in peanut butter, curry powder and ginger and enough water to cover. Reduce heat to low and simmer for 30 minutes. Just before serving, stir in coconut milk, heat through and serve hot.

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    Reviews and Ratings
    Global Ratings:
    (87)

    Reviews in English (65)

    by
    1

    I love curries and this one was actually my first time making it myself at home, and I loved it I highly recommend this recipe for anyone. Thanks  -  30 May 2011

    by
    27

    Yellow curry chicken is my favorite dish at my favorite Thai restaurant, and I can't say this recipe is as good, but it's pretty close for how simple this recipe is! The only thing I changed is that I used breasts and thighs as I enjoy dark meat too; and I can't imagine yellow curry chicken without potatoes, so I added a few diced potatoes with the sherry and bouillon. My husband and I were skeptical if the potatoes would cook enough, but they turned out just the right tenderness! Also, I made sure I bought the "hot" curry powder at the store as I've cooked with other curry powder which turned out way too bland. It was just the right spiciness served over rice for our taste. My husband brought the leftovers to work for lunch a few times and his co-workers even commented that they had to go to a Thai restaurant that night because the smell made them crave curry! Thanks for the recipe!  -  14 Sep 2004  (Review from Allrecipes USA and Canada)

    by
    25

    What a wonderful dish this was! The taste was delicious. This is a definite keeper! My boyfriend and I thought it was better than most thai restaurants. I put my chunks of chicken in a bag and poured the cornstarch in with it, shook a bit, then added the chicken to the skillet. Followed the recipe from there, and was so happy with the end result! Thanks Rebecca!  -  11 Feb 2005  (Review from Allrecipes USA and Canada)

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