Peanut Butter Chicken Curry 🍛Super tasty fabulous fakeaway! Give it a go.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, while tofu is a budget-friendly vegetarian option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories, while whole milk is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

Chop an onion using a knife or a mini blender.

Heat olive oil in a pan and add the chopped onion; fry for 5 minutes with 0.5 teaspoon of salt.

Add 3 sliced bell peppers to the pan and cook until they soften, about 3-4 minutes.

Stir in 1 teaspoon of chili flakes, 2 tablespoons of garam masala, 1 teaspoon of ground ginger, and 3 cloves of garlic; cook for another 3-4 minutes.

If the mixture looks dry, add a splash of water.

Stir in 100g of peanut butter (smooth or crunchy) until combined.

Add 1 can of whole coconut milk and 1 tin of plum tomatoes, chopped; bring to a simmer.

Wait a couple of minutes for the peanut butter to melt and the sauce to thicken.

Add 650g of chopped chicken breasts to the sauce; turn down the heat and poach the chicken until cooked through.

Drain the boiled rice and serve with the peanut butter chicken curry, naan bread, popadoms, and sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens