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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.

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:

  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

Find it online: https://thehealthyepicurean.com/peanut-chicken-curry/