Creamy Peanut Butter Chicken Curry

Name: Creamy Peanut Butter Chicken Curry
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1.5 kg bone-in chicken pieces; 3 lemongrass stalks, roughly chopped; 1 thumb-sized piece fresh ginger, peeled and finely chopped; 6 garlic cloves, divided; 2 red chilies, divided; 1 small onion, roughly chopped; 2 limes, juiced; 2 tbsp vegetable oil; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp ground turmeric; 100 g smooth peanut butter; 4 tbsp kecap manis; 400 g coconut milk; 3 spring onions, chopped; 15 g coriander, chopped; 30 g roasted peanuts, roughly chopped

This rich peanut butter chicken curry is deeply savory, gently spiced, and balanced with fresh lime, lemongrass, and coconut milk. Tender chicken simmers in a fragrant sauce until succulent, then gets finished with herbs, peanuts, and chili for a bold, comforting dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

bone-in chicken pieces
1.5 kg
lemongrass stalks, roughly chopped
3
fresh ginger, peeled and finely chopped
1 thumb-sized piece
garlic cloves, divided
6
red chilies, divided
2
small onion, roughly chopped
1
limes, juiced
2
vegetable oil
2 tbsp
ground cumin
1 tbsp
ground coriander
1 tbsp
ground turmeric
1 tbsp
smooth peanut butter
100 g
kecap manis
4 tbsp
coconut milk
400 g
spring onions, chopped
3
coriander, chopped
15 g
roasted peanuts, roughly chopped
30 g

Step-by-Step Instructions

In a large bowl, combine the chicken with 2 finely chopped garlic cloves, 1 chopped lemongrass stalk, half of the chopped ginger, half of the cumin, coriander, and turmeric, and half of the lime juice. Toss well to coat, cover, and marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator.

Make the curry paste by blending the remaining 4 garlic cloves, 2 chopped lemongrass stalks, the remaining ginger, the rest of the cumin, coriander, and turmeric, the chopped chili, the onion, and a splash of water until mostly smooth.

Heat the vegetable oil in a large heavy pan over medium-high heat. Brown the chicken on all sides in batches, then transfer it to a plate. Add the curry paste to the same pan and cook for 8 to 10 minutes, stirring often, until fragrant and the oil begins to separate from the paste.

Stir in the peanut butter and kecap manis until fully incorporated. Pour in the coconut milk and about 200 ml water, then bring to a gentle simmer. Return the chicken and any resting juices to the pan, cover loosely, and cook for about 40 minutes, stirring occasionally, until the chicken is tender and the sauce is thickened. Stir in the remaining lime juice, season to taste, and let the curry rest for 10 minutes before serving. Finish with the sliced chili, spring onions, coriander, and chopped roasted peanuts.