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
Units
Scale
- 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
