Peanut Butter Chicken Curry

This peanut butter chicken curry is a one pot wonder!

Made with chicken thighs, ginger, garlic, spinach, chickpeas and fire-roasted tomatoes with a flavorful peanut butter, coconut milk and lime juice broth.

Make it on the stove-top, in a pressure cooker or slow cooker. You’ll love it!

How to make peanut butter chicken curry

Ingredients Needed

• Onion, garlic and ginger. Aromatics for all the FLAVOR!
• Chicken thighs. Boneless, skinless. You can use chicken breasts, too.
• Spinach. Loads of it! It’s so good for you and adds beautiful color.
• Garam masala, turmeric, cayenne. Without these gems, this curry wouldn’t be very exciting.
• Chickpeas. A few cans for texture and nutrition.
• Fire-roasted tomatoes. Or regular diced tomatoes.
• Stock. Adds more depth of flavor than using water.
• Coconut milk. The solids in a can of full-fat coconut milk.
• Peanut butter. The creamy kind! Add a few extra dollops if you want.
• Honey. To balance the flavors and add a touch of sweetness.
• Lime. Acid does wonders for this dish!
• Cilantro. Only if you like it.
• Peanuts. As a garnish, to add crunch to the dish.

Equipment Needed

• A Dutch oven (or pressure cooker or slow cooker).
• A chef’s knife and cutting board.
• Measuring cups and spoons (or wing it).
• A wooden spoon.
• Bowls and spoons for serving.

Step-by-Step Instructions

To make it on the stove-top:

1. Heat oil in a Dutch oven or pot to medium heat.
2. Add onion and saute 2-3 minutes, then add chicken and saute 6-7 minutes or until chicken is browned on the edges, stirring occasionally.
3. Add the spinach, garlic and ginger and saute another 2-3 minutes or until spinach is wilted.
4. Stir in garam masala, turmeric, salt, black pepper and cayenne pepper.
5. Add chickpeas, tomatoes, bone broth (or stock), coconut milk and peanut butter.
6. Let simmer 10-15 minutes.
7. Stir in honey, lime and ¼ cup chopped cilantro.
8. Taste and adjust seasoning, if necessary.
9. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

To make it in the Instant Pot:

1. Place all ingredients, except honey, lime juice, cilantro and peanuts, into the pressure cooker. Stir to combine. Set on high pressure, sealed, for 11 minutes.
2. Once the 11-minute timer goes off, let sit 5 minutes. Carefully use a wooden spoon to flip from sealed to venting and let the steam escape.
3. Once finished, carefully open the lid.
4. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
5. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

To make it in a slow cooker:

1. Place all ingredients, except honey, lime juice, cilantro and peanuts into the bowl of a slow cooker. Stir to combine.
2. Cook on low 6-8 hours or high 2-3 hours.
3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Must-have one pot dinners:

• Pumpkin Pasta with Bacon
• Brussels Sprouts Sausage Pasta
• Classic Chili with Beef
• Simple Spaghetti with Peas, Garlic and Parmesan
• Dutch Oven Pot Roast
• Cheesy Taco Pasta
• Tater Tot Casserole
• Grab more of my healthy one pot meals!

Peanut Butter Chicken Curry

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A flavorful curry dish with chicken, chickpeas, ginger, garam masala, peanut butter, coconut milk, lime and cilantro. Served with fluffy Jasmine rice and crispy peanuts.

• Author: Julie Andrews
• Prep Time: 10-15 min
• Cook Time: 20-25 min
• Total Time: 30-40 mins
• Yield: Serves 8
• Category: Dinner
• Method: Stove-Top, Pressure Cooker or Slow Cooker
• Cuisine: Indian-Inspired

Ingredients

Scale 1x2x3x

• 2 tablespoons oil
• 1 medium yellow onion, peeled and diced
• 2 pounds boneless skinless chicken thighs, diced
• 3 cups fresh spinach
• 3–4 cloves garlic, peeled and minced
• 2-inch piece fresh ginger, peeled and minced
• 2 tablespoons garam masala
• ½ tablespoon ground turmeric
• 2 teaspoons kosher or sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• 2 15-ounce cans chickpeas, rinsed and drained
• 1 15-ounce can petite diced tomatoes, drained
• 1 cup unsalted chicken stock
• ¾ cup canned coconut milk (the solid top only)
• ¼ cup peanut butter
• 1 ½ tablespoons honey
• Zest and juice of 1 medium lime
• ½ cup fresh cilantro leaves, chopped, divided
• ½ cup roasted peanuts, crushed

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Instructions

Stove-Top Directions:

1. Heat oil in a Dutch oven or pot to medium heat. Add onion and saute 2-3 minutes, then add chicken and saute 6-7 minutes or until chicken is browned on the edges, stirring occasionally. Add the spinach, garlic and ginger and saute another 2-3 minutes or until spinach is wilted. Stir in garam masala, turmeric, salt, black pepper and cayenne pepper.
2. Add chickpeas, tomatoes, stock, coconut milk and peanut butter. Let simmer 10-15 minutes.
3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Pressure Cooker Directions:

1. Place all ingredients, except honey, lime juice, cilantro and peanuts, into the pressure cooker. Stir to combine. Set on high pressure, sealed, for 11 minutes.
2. Once the 11-minute timer goes off, let sit 5 minutes. Carefully use a wooden spoon to flip from sealed to venting and let the steam escape. Once finished, carefully open the lid.
3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Slow Cooker Directions:

1. Place all ingredients, except honey, lime juice, cilantro and peanuts into the bowl of a slow cooker. Stir to combine. Cook on low 6-8 hours or high 2-3 hours.
2. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
3. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Notes

Storage Tip: Store in airtight containers in the refrigerator up to 5 days and freezer up to 2 months.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 454
• Sugar: 10g
• Sodium: 651mg
• Fat: 23g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 34g
• Cholesterol: 105mg