PEANUT BUTTER CHICKEN CURRY
If ever there was a family-friendly curry, this peanut butter chicken curry is it!
It’s super mild – as in, no heat whatsoever! Feel free to add a little chilli powder with the non-spicy spices, or garnish with some fresh chilli if you like spicier meals.
The curry is also nice and creamy, and easily customised to suit your tastes.
Don’t like chickpeas? No problem! Leave them out and increase the quantity of chicken instead.
Roasted, salted peanuts or sesame seeds make a great garnish if you have some on hand, especially if you’re not using coriander.
PEANUT BUTTER CHICKEN CURRY
If ever there was a family-friendly curry, this is it! This peanut butter chicken curry is very mild, nice and creamy, and easily customised to suit your tastes.
Ingredients
RICE
- 1 1/4 cups dried long grain brown rice (250g)
CURRY
- 450 g boneless, skinless chicken thighs (1lb)
- 1 head broccoli
- 1 red capsicum
- 1 brown onion
- 3 cloves garlic
- 2 tsp peanut oil, divided
- 2 tsp finely grated fresh ginger
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1/3 cup smooth peanut butter (85g)
- 400 ml can coconut milk (13.5 fl.oz)
- 2 Tbsp soy sauce
- 2 tsp brown sugar
- 1 tsp chicken stock powder
- 400 g can chickpeas, rinsed and drained (14oz)
- 1-1 1/2 Tbsp lemon or lime juice
- 1-2 tsp fish sauce
- 2 large handfuls fresh coriander (optional)
- Wedges of fresh lemon or lime (optional)
Instructions
COOK RICE
Bring a medium-large saucepan of water to the boil (as you would for pasta). Add rice and leave to boil for 30 minutes, or until just cooked to your liking (or very slightly firmer). Drain very well, return to saucepan and place the lid on. Put back on stove (with heat turned off) and leave to rest for 10 minutes.
MAKE CURRY
While rice cooks, dice chicken into 2cm / 0.8in pieces. Chop broccoli into half florets, dice capsicum into chunky pieces, cut onion into rough wedges and crush garlic.
Heat 1 teaspoon oil in a large non-stick pot or wok on high. Add chicken and stir fry until browned all over (doesn’t need to be cooked through). Remove onto a plate. Reduce heat to medium and add remaining teaspoon oil to pan. Sauté capsicum, onion, garlic and ginger until soft (4-5 minutes).
Return chicken to pan and stir in coriander, paprika and turmeric. Cook for 30 seconds. Stir in peanut butter, then add coconut milk, soy sauce, sugar and stock powder. Stir in chickpeas and broccoli. Simmer for 10-15 minutes, until chicken is cooked through and broccoli is tender.
Add lemon/lime juice and fish sauce, adjusting quantities according to your preferences. Season to taste with salt and pepper, only if needed.
SERVE
Fluff rice with a fork. Divide between warmed serving bowls and spoon curry over the top. Top with coriander and a wedge of lemon/lime, if using.
Recipe Notes
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Make sure stock powder and fish sauce are gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like chickpeas, omit them and increase quantity of chicken to 600g / 1lb 5oz instead. Veggies can be swapped for any of your liking. If you aren’t garnishing the curry with coriander or lime, try chopped roasted peanuts or a sprinkle of sesame seeds instead.
STORING AND REHEATING: I prefer to refrigerate rice and curry separately (stops all of the sauce from being absorbed into the rice). Both can be reheated in the microwave. Add coriander and lime just before serving.
4 Comments
Great curry, we added a bit of chilli powder as suggested but would add more next time. A fine balance between too hot and not hot enough. Really enjoyed the meal. Thanks Josie
Thank you Chris! 🙂
My favourite menu so far.
Thanks for your feedback Lita! 🙂