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Peanut Chicken Curry Recipe

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4.5 7
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“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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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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."

Reviewed Mar. 30, 2015

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

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."

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."

Reviewed Sep. 16, 2013

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

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