Peanut Chicken Curry

This recipe for Peanut Chicken Curry has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

It’s time for a big bowl of incredibly flavorful comfort food. And there are so many perks and fun things about this recipe, so I’m going to jump in to share all of those with you.

Overhead shot of peanut chicken curry separated into three bowls.

How to make peanut chicken curry

  • I crafted stove-top, pressure cooker AND slow cooker versions of this recipe. So matter how you want to cook it, it can be yours!! I think it tastes delicious any which way, but whatever method works best for you is what’s important
  • I used Kitchen Basics Original Chicken Bone Broth for this recipe, which adds intense, amazing flavor. Here’s why bone broth is special: it’s made from real bones, organic vegetables, herbs and spices. Kitchen Basics Bone Broth is savory and comforting, with a richer and bolder flavor than traditional broths. (It has so much more flavor than traditional broth or stock – Kitchen Basics is my go-to when I don’t have time to make it from scratch.)
  • It also packs 10g of protein in an 8.25-ounce container. So basically, it makes the perfect addition to your recipes that would benefit from a boost of flavor AND protein. (P.S. I never use water in my soups, casseroles, stews, etc. ALWAYS stock, especially this one!) 
Overhead shot of all ingredients of Peanut Chicken Curry prior to cooking in a pan
Side shot of peanut chicken curry ingredients next to stove
Kitchen Basics Bone Broth conatainers,
Overhead shot of finished Peanut Chicken Curry.

Grab the Instant Pot, slow cooker or stove top recipe below!

This recipe, in general, provides great nutrition because it has spinach, chickpeas, spices, herbs and aromatics, plus peanut butter and coconut to make it taste heavenly and to give it some richness.

So if you want something cozy, that’s loaded with flavor, head over to your local grocery store and grab some Kitchen Basics Bone Broth and MAKE THIS HEAVENLY DISH. Or order online from Amazon like I did.

You seriously won’t regret it.

Print

Peanut Chicken Curry

Peanut Chicken Curry

A flavorful curry dish with chicken, chickpeas, ginger, garam masala, peanut butter, coconut milk, lime and cilantro. Served with fluffy Jasmine rice and crispy peanuts.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: Serves 8 1x
  • Category: Dinner
  • Method: Stove-Top, Pressure Cooker or Slow Cooker
  • Cuisine: Indian-Inspired

Ingredients

Scale
  • 2 tablespoons oil
  • 1 medium yellow onion, peeled and diced
  • 2 pounds boneless skinless chicken thighs, diced
  • 3 cups fresh spinach
  • 34 cloves garlic, peeled and minced
  • 2-inch piece fresh ginger, peeled and minced
  • 2 tablespoons garam masala
  • ½ tablespoon ground turmeric
  • 2 teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 (15-ounce) can petite diced tomatoes, drained
  • 1 (8.25-ounce) container Kitchen Basics Original Chicken Bone Broth (or 1 cup)
  • ¾ cup canned coconut milk (the solid top only)
  • ¼ cup peanut butter
  • 1 ½ tablespoons honey
  • Zest and juice of 1 medium lime
  • ½ cup fresh cilantro leaves, chopped, divided
  • ½ cup roasted peanuts, crushed

Instructions

Stove-Top Directions:

  1. Heat oil in a Dutch oven or pot to medium heat. Add onion and saute 2-3 minutes, then add chicken and saute 6-7 minutes or until chicken is browned on the edges, stirring occasionally. Add the spinach, garlic and ginger and saute another 2-3 minutes or until spinach is wilted. Stir in garam masala, turmeric, salt, black pepper and cayenne pepper.
  2. Add chickpeas, tomatoes, bone broth (or stock), coconut milk and peanut butter. Let simmer 10-15 minutes.
  3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
  4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Pressure Cooker Directions:

  1. Place all ingredients, except honey, lime juice, cilantro and peanuts, into the pressure cooker. Stir to combine. Set on high pressure, sealed, for 11 minutes.
  2. Once the 11-minute timer goes off, let sit 5 minutes. Carefully use a wooden spoon to flip from sealed to venting and let the steam escape. Once finished, carefully open the lid.
  3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
  4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Slow Cooker Directions:

  1. Place all ingredients, except honey, lime juice, cilantro and peanuts into the bowl of a slow cooker. Stir to combine. Cook on low 6-8 hours or high 2-3 hours.
  2. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
  3. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Notes

Storage Tip: Store in airtight containers in the refrigerator up to 5 days and freezer up to 2 months.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 454
  • Sugar: 10 g
  • Sodium: 951 mg
  • Fat: 23 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Protein: 34 g
  • Cholesterol: 105 mg

Keywords: easy, healthy, homemade, from scratch, best, make ahead, freezer friendly

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