Tender chicken pieces simmered in a velvety tomato and peanut butter sauce, infused with warming spices and garnished with fresh herbs—rich, nutty, and irresistibly comforting.
Why You’ll Love This Recipe
This dish combines the savory depth of tomatoes with the creamy richness of peanut butter, creating a harmonious blend of flavors. The addition of aromatic spices like cumin and paprika enhances the taste, making it a delightful meal for any occasion. It’s a comforting dish that’s both satisfying and easy to prepare.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon oil (vegetable or coconut)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 pound boneless, skinless chicken breast or thighs, cut into chunks
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup peanut butter (smooth)
- 1 can (14 oz) diced tomatoes or tomato puree
- 1/2 cup chicken broth
- 1/2 cup coconut milk or heavy cream
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Directions
- Heat oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes until softened. Add minced garlic and grated ginger; cook for an additional minute until fragrant.
- Add the chicken pieces to the skillet, cooking until lightly browned on all sides, approximately 5–6 minutes.
- Sprinkle in the ground cumin, smoked paprika, chili powder (if using), salt, and black pepper. Stir well to coat the chicken evenly with the spices.
- Incorporate the peanut butter, diced tomatoes (or tomato puree), and chicken broth into the skillet. Stir until the mixture is well combined and smooth.
- Bring the mixture to a simmer. Reduce the heat to low and let it cook for 15–20 minutes, or until the chicken is tender and the sauce has thickened.
- Stir in the coconut milk or heavy cream, allowing the sauce to heat through for an additional 2–3 minutes.
- Garnish with freshly chopped cilantro and serve hot over cooked rice.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegetarian Option: Substitute chicken with tofu or chickpeas for a plant-based version.
- Spicy Kick: Add a chopped chili or a dash of hot sauce to increase the heat.
- Nut Alternatives: Use almond or cashew butter in place of peanut butter for a different flavor profile.
- Additional Vegetables: Incorporate bell peppers, spinach, or zucchini to add more nutrients and color to the dish.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooled dish in a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in a covered dish, stirring occasionally.
FAQs
What type of peanut butter works best for this recipe?
Smooth, unsweetened peanut butter is ideal, as it blends seamlessly into the sauce, providing a creamy texture without added sugars.
Can I use bone-in chicken pieces?
Yes, bone-in chicken can be used; however, cooking times will be longer to ensure the meat is cooked through.
Is there a dairy-free option for the cream?
Absolutely. Coconut milk is a great dairy-free alternative that complements the flavors of the dish.
How can I make the sauce thicker?
Allowing the sauce to simmer uncovered for a longer period will reduce and thicken it. Alternatively, a slurry of cornstarch and water can be added to achieve the desired consistency.
Can I prepare this dish in advance?
Yes, this dish can be made ahead of time and reheated before serving. The flavors often deepen when allowed to sit, making it even more delicious the next day.
What sides pair well with this dish?
Steamed rice is traditional, but quinoa, couscous, or naan bread also make excellent accompaniments.
Is this recipe suitable for children?
Yes, the mild flavors and creamy texture are generally appealing to children. Adjust the chili powder to suit their taste preferences.
Can I add vegetables to this dish?
Certainly. Vegetables like bell peppers, spinach, or peas can be added to enhance the nutritional value and add variety.
How do I prevent the peanut butter from clumping?
Ensure the peanut butter is at room temperature and stir it into the sauce gradually, whisking continuously to achieve a smooth consistency.
What can I use if I don’t have chicken broth?
Vegetable broth or water with a pinch of salt can be used as substitutes for chicken broth.
Conclusion
Chicken in Creamy Peanut Butter Tomato Sauce is a delightful fusion of flavors that brings comfort and satisfaction to the table. Its rich, nutty sauce envelops tender chicken pieces, creating a dish that’s both hearty and flavorful. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress and become a cherished addition to your culinary repertoire.
Print
Chicken in Creamy Peanut Butter Tomato Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Description
Tender chicken simmered in a creamy tomato and peanut butter sauce, enriched with spices and finished with a touch of cream or coconut milk for a comforting, nutty dish.
Ingredients
- 1 tbsp oil (vegetable or coconut)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 lb boneless, skinless chicken breast or thighs, cut into chunks
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup peanut butter (smooth)
- 1 can (14 oz) diced tomatoes or tomato puree
- 1/2 cup chicken broth
- 1/2 cup coconut milk or heavy cream
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Heat oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft.
- Add garlic and ginger and cook for 1 minute.
- Add chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.
- Stir in cumin, paprika, chili powder, salt, and pepper. Mix well to coat the chicken.
- Add peanut butter, diced tomatoes, and chicken broth. Stir until combined and smooth.
- Bring to a simmer, then reduce heat and cook for 15–20 minutes, until chicken is tender and sauce thickens.
- Stir in coconut milk or cream and heat through for 2–3 more minutes.
- Garnish with fresh cilantro and serve hot with steamed rice.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- Adjust the chili powder to taste for more or less heat.
- Coconut milk adds a tropical note, while cream creates a richer finish.
- Serve with naan or flatbread for a variation.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
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