Peanut Chicken Curry Recipe

4.5 7 7
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Peanut Chicken Curry Recipe

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4.5 7 7
Publisher Photo
“To make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic,” suggests Eilley Brandlin of Arcadia, California. “I serve it with jasmine rice.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup sliced fresh baby carrots
  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 plum tomatoes, seeded and chopped
  • 4 cups thinly sliced rotisserie chicken
  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup creamy peanut butter
  • 3 teaspoons curry powder
  • Hot cooked rice

Directions

In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice. Yield: 6 servings.
Originally published as Peanut Chicken Curry in Country Woman December/January 2008, p41

  • 1 cup sliced fresh baby carrots
  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 plum tomatoes, seeded and chopped
  • 4 cups thinly sliced rotisserie chicken
  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup creamy peanut butter
  • 3 teaspoons curry powder
  • Hot cooked rice
  1. In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice. Yield: 6 servings.
Originally published as Peanut Chicken Curry in Country Woman December/January 2008, p41

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klutzy17 User ID: 8553490 234167
Reviewed Oct. 7, 2015

"It sounded really good but it was completely tasteless. I tried to spice it up by adding red pepper flakes but I would never make it again."

MY REVIEW
sgronholz User ID: 1473861 223863
Reviewed Mar. 30, 2015

"This recipe is wonderful...it's so easy to prepare and the flavor is outstanding! My husband and I really enjoyed it and I will definitely make it again."

MY REVIEW
Bev0532 User ID: 7124390 209401
Reviewed Jan. 20, 2014

"Very Yummy, I used half a can of petite tomatoes (small ) instead of plum tomatoes. also put in about 2 handfuls of fresh baby spinach last to mix in . great dish over rice."

MY REVIEW
tadesonb User ID: 504275 170557
Reviewed Nov. 22, 2013

"Even my teenagers liked this one! I added a red bell pepper & substituted a 14-oz. can of diced tomatoes for the fresh plum tomatoes."

MY REVIEW
angieact1 User ID: 1990802 110174
Reviewed Sep. 16, 2013

"I made this for my anniversary. It was delicious with pork instead of chicken. Will make again for sure"

MY REVIEW
Vivi658 User ID: 7130129 110171
Reviewed May. 14, 2013

"easy to prepare, and simply delicious. As Lynn-deana suggested, I did add a few red pepper flakes, and used the canned diced tomatoes as suggested by Eilley. My husband loved it!! Even better, less than 400 calories per serving!!"

MY REVIEW
lynn-deana User ID: 1505815 99631
Reviewed Sep. 28, 2009

"I made this up tonight! It was a big hit. Added some red pepper flakes for some spice, and added some potatoes & peanuts for texture. YUM!"

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