Curry Chicken & Peanut Butter Sauce

READY IN: 55mins
Recipe by NolaCherie

Was needing an alternative way for doing chicken & made up this recipe. It has a smooth sauce & gives you the type of heat that you can feel when you swallow but doesn't burn your mouth. Very satisfying!

Top Review by flowr6powr

I agree with the previous reviewer, and I wish I had remembered her review before I made it! This is a pretty great recipe as is, except for the red pepper. I wonder if the poster meant 2 tsp. My husband LOVES heat and all things spicy, but the spice in this WAY overwhelms the other tastes. I can't wait to make this later with maybe 1 tsp. of red pepper flakes.

Ingredients Nutrition

Directions

  1. Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
  2. Notes:.
  3. Can debone chicken after it's cooked & add back to sauce before serving.
  4. If the sauce gets too thick during cooking, add a little more chicken stock or broth.
  5. (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).

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