Quick & Simple Peanut butter chicken curry recipe | On Spot Recipe

Step-by-step instructions for Peanut Butter Chicken Curry Recipe. It is simple to prepare, bursting with bold spices, and deliciously creamy and rich. It uses primarily common items, is adaptable to include your preferred protein and vegetables, and is wonderfully filling when served with steamed rice.

The best part is that making this Peanut Butter Chicken Curry is shockingly simple and easy. They will undoubtedly appeal to children.

Table of Content

Ingredients
Direction
Bonus Tip
Nutritional Information
FAQs
Conclusion

Recipe Card

Ingredients

For The Chicken

½ teaspoon Garlic Powder
½ teaspoon ground Ginger
½ teaspoon Onion Powder
½ teaspoon Turmeric Powder
½ teaspoon Kosher Salt, to taste
½ teaspoon freshly cracked Black Pepper
1 teaspoon ground Cayenne, to taste
1 tablespoon Olive Oil {any cooking oil as per preference}
2 boneless, skinless, 400-gram chicken breasts - {cleaned, dried with paper towels, and sliced into bite-sized pieces}

For the Thai Sweet Chili Peanut Sauce

1 teaspoon Sesame Oil
2 teaspoon Crushed Red Pepper Chili Flakes, to taste
4 tablespoon Thai Sweet Chili Sauce
½ tablespoon Distilled Rice Vinegar
2 tablespoon Light Soy Sauce
6 tablespoon Smoot & Creamy Peanut Butter. {Use more or less depending on your preference}

For the Peanut Butter Chicken Curry

125 g around 27–28 pieces of Snow Peas/Snow Beans{ends trimmed and hairy parts removed}
2-8 Red Chilies to taste {chopped}
8 Garlic cloves {minced}
6 Baby Corn – cut into small pieces
1 Large Red Chili thinly sliced
1 Can Coconut Milk {400ml}
½ Red Onion {thinly sliced}
½ Red Bell Pepper {cored & deseeded, thinly sliced, then sliced in half}
½ Yellow Bell Pepper {cored & deseeded, thinly sliced, then sliced in half}
½ teaspoon Mint Flakes
1 teaspoon Brown Sugar, more or less to taste
2 teaspoon Corn Starch + ¼ cup Water{mixed together to make slurry}
2 tablespoon Ginger minced
2 tablespoon Olive Oil (or any cooking oil you prefer)
½ tablespoon chopped Coriander (Cilantro)
½ tablespoon freshly squeezed Lime Juice

Direction

For Seasoning the chicken

To season the chicken, combine the kosher salt, freshly cracked black pepper, onion powder, ground ginger, turmeric powder, and garlic powder in a medium bowl. Stir with a spoon until all of the spices are combined. Chicken breasts should be diced into bite-sized pieces and added to the bowl. Mix well enough so that the seasonings and spices are applied evenly on the chicken. Place aside.

For Preparing the fresh ingredients

Preparing the fresh ingredients can be done while the chicken is marinating. As stated in the "Ingredients" section, chop the red onion, garlic, ginger, huge red chili, red chilies, yellow chilies, red bell pepper, baby corn, and coriander. Snow bean ends should be trimmed, and any hairy bits should be removed and thrown away.

For Making the Thai Sweet Chili Peanut Sauce

Thai Sweet Chili Peanut Sauce Preparation is very simple. In a dish or measuring cup, combine the Thai Sweet Chili Sauce, Light Soy Sauce, Peanut Butter, Rice Vinegar, Sesame Oil, and Crushed Red Pepper Chili Flakes. With a spoon, blend ingredients until smooth, thick paste forms.

For Making the Corn Starch Slurry

To make a slurry of cornstarch, mix water, and cornstarch in a small bowl or measuring cup. Set aside after combining with a spoon until a slurry has formed.

For Making the Peanut Butter Chicken Curry

In order to cook the chicken, preheat a big deep sauté pan or wok over medium-high heat with 1 tablespoon of olive oil. When the wok is heated, add the chicken that has been marinated and distribute the pieces equally. Simmer for one minute without stirring, then toss and cook for an additional four to five minutes, or until the chicken is thoroughly cooked. Place aside in a clean basin after transfer.

The remaining 2 tablespoons of olive oil should be heated over medium-high heat in the same wok or pan (there is no need to clean it). Add the red onion, ginger, and garlic once it is hot. Sauté until aromatic, about 1 to 2 minutes.

Chilis and vegetables in a stir-fry: Add the huge red chilies that have been thinly sliced and chopped, and stir-fry for one minute to blend. Add the snow beans, baby corn, and red and yellow bell pepper, and stir-fry for a minute or so until they start to soften.

Reduce the heat to low, add the coconut milk, and stir in the Thai Sweet Chili Peanut Sauce to simmer. Pour the cornstarch slurry into the pan as well after giving it a short toss with a spoon (the cornstarch will have settled at the bottom). After thoroughly combining everything, add the cooked chicken and stir again. Stirring once in between to prevent the peanut butter from adhering to the bottom of the wok, simmer the mixture with the lid on for 5–6 minutes.

Add the coriander, brown sugar, and lime juice by stirring. Reopen the wok's lid and increase the heat to medium-high. Add the mint flakes, brown sugar, lime juice that has just been squeezed, and half of the coriander. After one minute of simmering, turn the heat off.

To serve, transfer to a serving dish or bowl and top with chopped peanuts, crushed red chili flakes, and the remaining chopped coriander. Serve right away with heated steaming rice and more lime wedges for optional squeeze-on-demand.

Bonus Tip

You can also try some of the optional toppings, which include the reserved coriander, chopped unsalted (or barely salted) oil-roasted peanuts, and a dusting of red pepper flakes.
If desired, serve the peanut butter chicken with steaming white rice and lime wedges for squeezing.
You can use any smooth (creamy) peanut butter, which already comes with salt and sugar. If you choose, you may substitute a crunchy peanut butter. Although you can use natural peanut butter, I do not advise it because the sauce will be less rich and creamy.
To your liking, adjust the amount of spice. By altering (or deleting totally) the quantity of ground cayenne, fresh red chilies, and crushed red pepper flakes, you are free to make this curry as mild or as hot as you choose.

Nutritional Information

FAQs

Q1.Is peanut butter good for chicken?

A1. Yes, chickens can consume peanut butter in balance without harm. A light-breed chicken needs roughly twice as much protein per day as is found in one tablespoon of creamy peanut butter. A third of the required fat is also provided to the chicken by the same peanut butter.

Q2.What is peanut butter chicken made of?

A2. The ideal meal for every day of the week is this simple recipe for peanut butter chicken curry. The recipe features many ingredients which are easily available. It just takes 35 minutes to prepare in the kitchen with a little work and the right components. Dinner can be prepared beautifully for the entire family.

Q3.What is peanut curry made of?

A3. Red curry paste simmered in coconut milk with aromatics and spices to make Thai peanut curry. This meal is often served with rice and veggies. This rendition of Thai red curry uses freshly ground peanuts, which give the delicious sauce a nutty flavor.

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Conclusion

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Peanut Butter Chicken Curry Recipe With Simple Ingredients