Peanut Butter Chicken with Chile

"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!"
photo by GirlEatsWorld photo by GirlEatsWorld
photo by GirlEatsWorld
Ready In:
1hr 5mins




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

Questions & Replies

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  1. 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.<br/>Thanks for a superb recipe!
  2. 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!
  3. Nice and simple! Like the best things in life are.
  4. This sauce is deeeeeelish - great ideas from other reviewers like trying it on spaghetti and adding Thai chili powder. Also might be good on a hearty fish that could hold up to the thickness of the sauce!
  5. This was easy and good. I made some changes: I added cumin and extra garlic and used 28 oz crushed tomato rather than 15 oz sauce. Even then the sauce was fairly thick so I added veg broth until it was a bit more pourable. Because it was a warm day, I did not use the oven. I was using boneless skinless thighs, which I just cut into strips and cooked briefly with the onions/garlic and then allowed to cook through when I added the other sauce ingredients. So this all happened in one pan on the stove top. I made jasmine rice to serve. With the extra tomato, the PB was not detectable as such but it really made for a nice texture and deeper maybe 'earthy' flavor with the sauce.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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