PEANUT BUTTER CHICKEN CURRY IN 45 MINS #chefarchiepie #peanutbutter #chickencurry

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.

Heat a couple of tablespoons of oil in a frying pan over low heat.

Season the chicken pieces with curry powder, salt, and pepper, and mix.

Brown the chicken pieces in two batches for about 1.5 minutes on each side, then reserve on a plate.

In the same pan, cook chopped onion, ginger, and garlic in the juices left over from the chicken for about 8 minutes until softened.

Add curry powder to the onion mixture and stir; if it dries up, add a splash of stock or water to create steam.

Add the remaining stock and return the browned chicken pieces to the pan, stirring to combine.

Bring the mixture to a simmer.

Stir in the ketchup and peanut butter, mixing well to thicken the dish.

Add the chopped red bell pepper and simmer for 10 to 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.

Add part cooked broccoli and simmer for a couple of minutes; you can leave the broccoli raw if you prefer it crunchy.

Stir in chopped cilantro and peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens