Peanut Butter Chicken Curry

Prep: 20 mins

Cook: 1 hr and 10 mins plus at least 30 mins marinating and resting

Serves 4


  • 1 large chicken , jointed, or 1.5kg bone-in chicken pieces
  • 6 garlic cloves , 2 finely chopped, 4 left whole
  • 3 lemongrass stalks, bashed and roughly chopped
  • thumb-sized piece of ginger , peeled and finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 2 limes , juiced
  • 2 red chillies , 1 roughly chopped and 1 sliced to serve (optional)
  • 1 small onion , roughly chopped
  • 2 tbsp vegetable oil
  • 100g smooth peanut butter
  • 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar
  • 400g can coconut milk

Serve with a few chopped spring onions, handful of chopped coriander, small handful of
roughly chopped roasted peanuts.


Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices
and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up
to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining
spices, chopped chilli, onion and a large splash of water to in a food processor. Set

Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the
paste for 8-10 mins until it splits. Stir in the peanut butter and soy sauce. When
thickened, add the coconut milk and half a can of water, bring to a simmer, season,
then add the chicken with its juices. Continue to simmer for 40 mins, stirring often.
Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10
mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to

Per serving 517 kcals