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:
- 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.
- Add chickpeas, tomatoes, bone broth (or stock), coconut milk and peanut butter.
- Let simmer 10-15 minutes.
- Stir in honey, lime and ¼ cup chopped cilantro.
- Taste and adjust seasoning, if necessary.
- Serve over cooked brown or Jasmine rice and top with crushed peanuts.
To make it in the Instant Pot:
- 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.
- 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.
- Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
- Serve over cooked brown or Jasmine rice and top with crushed peanuts.
To make it in a slow cooker:
- 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.
- Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
- 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
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.
- 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
- 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
Instructions
Stove-Top Directions:
- 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.
- Add chickpeas, tomatoes, stock, coconut milk and peanut butter. Let simmer 10-15 minutes.
- Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
- Serve over cooked brown or Jasmine rice and top with crushed peanuts.
Pressure Cooker Directions:
- 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.
- 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.
- Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
- Serve over cooked brown or Jasmine rice and top with crushed peanuts.
Slow Cooker Directions:
- 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.
- Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
- 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: ⅛ 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
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