Easy Peanut Butter Chicken
Ingredients
- 2 tablespoons vegetable oil
- 450 grams chicken breast cut into bite-size pieces
- 1 medium onion finely diced
- 4 cloves garlic finely chopped
- 1 tablespoon fresh ginger finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- 1 400 can chopped tomatoes
- 50 grams natural peanut butter
- 200 milliliters chicken stock
- 1 tablespoon honey
- 100 milliliters coconut cream
- 30 grams toasted peanuts plus more for serving
- Fresh coriander a handful
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large, deep pan and cook the chicken breast for 4-5 minutes on medium-high heat until no longer pink (or a couple more minutes to make it slightly golden if you wish).
- Stir in the onion, garlic, ginger and red chilli pepper and cook for another minute.
- Add the ground cumin, ground coriander and soy sauce and continue to cook for another minute, stirring often.
- Stir in the chopped tomatoes and cook for another minute.
- Add the peanut butter and chicken stock and stir to combine. When the peanut butter has melted completely, add the honey and coconut cream.
- Lower the heat to low-medium and simmer for 4-5 minutes. Stir in the toasted peanuts and fresh coriander.
- Season to taste and serve over your favourite rice or with naan bread.
Notes
You can freeze this peanut butter chicken for up to 3 months in a freezer-friendly container. Defrost it overnight in the fridge before reheating in the microwave or on the stovetop until piping hot. Skip the red chilli pepper if you don't want your peanut butter curry to have a bit of a kick. Since this is a protein-rich recipe, it's a great option for meal prep. Add the leftovers to meal preps containers to have a delicious lunch on hand after those training sessions. For the noodle version of this peanut and chicken combination, try my spicy peanut noodles with chicken next.