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Peanut Chicken Curry

 Peanut Chicken Curry
β€œTo make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic,” suggests Eilley Brandlin of Arcadia, California. β€œI serve it with jasmine rice.”
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer