Curried Peanut Chicken Recipe

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Curried Peanut Chicken Recipe
Curried Peanut Chicken Recipe photo by Taste of Home
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Curried Peanut Chicken Recipe

Read Reviews
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"This is a nice change from traditional grilled items," says Jennifer Myers. The Havertown, Pennsylvania reader sprinkles coconut and currants over a tasty combination of chicken and peppers.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1-1/2 cups orange juice
  • 3/4 cup peanut butter
  • 2 tablespoons curry powder
  • 4 boneless skinless chicken breast halves
  • 2 medium sweet red peppers, cut in half
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup dried currants
  • Hot cooked rice

Directions

In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 minutes on each side or until chicken juices run clear and peppers are tender. Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade. Yield: 4 servings.
Originally published as Curried Peanut Chicken in Quick Cooking September/October 2003, p10

Nutritional Facts

1 each: 424 calories, 20g fat (5g saturated fat), 16mg cholesterol, 182mg sodium, 49g carbohydrate (18g sugars, 5g fiber), 17g protein.

  • 1-1/2 cups orange juice
  • 3/4 cup peanut butter
  • 2 tablespoons curry powder
  • 4 boneless skinless chicken breast halves
  • 2 medium sweet red peppers, cut in half
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup dried currants
  • Hot cooked rice
  1. In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 minutes on each side or until chicken juices run clear and peppers are tender. Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade. Yield: 4 servings.
Originally published as Curried Peanut Chicken in Quick Cooking September/October 2003, p10

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Reviews forCurried Peanut Chicken

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MY REVIEW
Katherine Romedy User ID: 5556626 97282
Reviewed Sep. 6, 2012

"My family loves this recipe. I make it often!"

MY REVIEW
chicken11 User ID: 926813 56180
Reviewed Oct. 10, 2009

"This is a wonderful easy dinner. I was intrigued by the addition of orange juice with the curry and it was a hit. Don't leave out the red pepper, it added a lot to the dish."

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