The UNEXPECTED Hit: Peanut Butter Chicken You Have To Try | Easy Chicken Curry Recipe Ivon's Kitchen

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less sugar.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Add 350 g of chicken breast to a bowl.

Season with salt to taste.

Add 1 tbsp ginger garlic paste and 1 tsp crushed black pepper.

Add 2 tbsp peanut butter and mix well.

Marinate for about 1 hour.

In a mixer jar, add 1/3 cup roasted peanut and blend to a powder.

Set the peanut powder aside.

Add 140 g of fresh grated coconut to the blender.

Add 1 cup water and blend until smooth.

Strain the mixture to extract coconut milk, pressing down to get as much liquid as possible.

Repeat the blending and straining process with the same grated coconut and another 1 cup of water.

Set the coconut milk aside.

In a hot pan, add oil and 2 chopped garlic cloves.

Add 1 inch chopped ginger and 20 to 25 curry leaves, frying for 1 minute.

Add 2 chopped onions and fry until soft.

Add 2 tbsp chopped spring onion white and 1 chopped tomato, frying until the tomato is soft.

Add the marinated chicken and fry for about 2 to 3 minutes.

Add 3 tbsp water and fry for another 3 to 4 minutes.

Add 1 1/2 tsp paprika powder, 1 tbsp dark soy sauce, and 1 tbsp palm jaggery.

Add 1/3 cup chopped spring onion green and fry for 3 to 4 minutes.

Pour in the prepared coconut milk and mix well.

Season with salt to taste, 1 tsp crushed black pepper, and add 1 stock cube.

Add the previously made peanut powder and 2 tbsp butter, mixing well.

Boil until the curry thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens