Peanut Butter Chicken with Chile

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This was given to me years ago by a wonderful woman that I deeply admired. Everytime I fix this dish I think of her. Enjoy!

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Arrange chicken in an oven proof baking dish.
  3. In frying pan, fry onion and garlic in hot oil until limp.
  4. Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
  5. Remove cover and bake an additional 20 minutes or until chicken is done.
  6. Serve over brown rice.
Most Helpful

Really tasty and satisfying! I served it on whole wheat spagetti - extra sauce would have been mmmmm perfect. My substitutions-boneless breast of chicken and Thai chili powder.
Thanks for a superb recipe!

Judy's_Cookin' April 02, 2011

Purists beware - I took some shortcuts, but this dish still turned out delicious and I saved some time. I used a whole bag of frozen, precut onions instead of chopping up 2 medium onions. Not part of the original plan, but I discovered too late that we were out of fresh garlic cloves, so I used chipped garlic in a bottle instead. I increased the pepper amount to make it just a little hotter. I couldn't find coriander anywhere in the spice aisle. After hurriedly getting to DH to Google coriander as I held my cell phone in the store awaiting the answer, I discovered that a rough translation was coriander = cilantro. I bought fresh cilantro after that mystery was solved and it worked great after I chopped it through the food processor. I also added just a hint of white wine to taste. was yummy!

Spicy Art Mama July 09, 2008

Nice and simple! Like the best things in life are.

rosslare August 27, 2014