Spicy Peanut Chicken over Rice

  • lesliepinchin Posted: 05/16/10
    Worthy of a Special Occasion

    Wonderful. Used natural PB and red curry paste and doubled both as per other reviewers. Also reduced chick broth by half and used large can of drained diced tomatoes. Added Garam Marsala to taste (about 2 1/2 tsps.). Cut cooking time to 15 min. Garnished with freshly chopped unsalted peanuts and served over basmatti rice with Siracchi Sauce on the side.

  • emmiela Posted: 11/22/08
    Worthy of a Special Occasion

    Loved this recipe! Easy to make and soooo good! I think you'll like it too. I added more curry and peanut butter than the recipe asked for.

  • heidimotsch Posted: 01/07/09
    Worthy of a Special Occasion

    I'm glad I read the other reviews (helpful as always!) I would have expected this to have more of a peanut sauce flavor, but the p'nut butter is more for the creaminess. I made the same modifications as an earlier reviewer: 2x p-butter, 2x RED curry powder, 1 can of rotel, then half the fresh tomatoes, and about half the cooking time. I served over ww couscous, with NF yogurt -- excellent!! In the future I will halve the chx broth, it was too thin and I didn't want to overcook the chx.

  • coloash Posted: 06/08/10
    Worthy of a Special Occasion

    Love this! I took the advice of others and reduced the cooking time to 15 minutes to avoid overcooking the chicken. I also used only one can of broth, doubled the peanut butter,and used red curry and sriracha sauce to make it extra spicy. I served it over Uncle Ben's chicken flavored brown rice and topped it with the Fage Greek yogurt. Will definitely make this again!

  • ktmcelgunn Posted: 01/12/10
    Worthy of a Special Occasion

    This was a great dinner, it made enough to feed friends and my kids loved it. I did omit the red pepper flakes just in case.

  • laebrown Posted: 08/03/11
    Worthy of a Special Occasion

    Should have read the reviews first! Without additional curry and peanut butter, the chicken (while insanely delicious and savory) is largely tomatoey in flavor. I also found myself not needing all of the chicken broth recommended, unless a soupy consistency is what you're going for. I will definitely come back to this again, using the reviewer-recommended amounts of PB and curry! Thanks for the tip! :)

  • hmnimesheim Posted: 07/26/11
    Worthy of a Special Occasion

    Made 1/2 the recipe for my husband & I, & still had a little bit of leftovers. We loved it!! However, I had to make a couple alterations because we could not find peanut oil. So, I used olive oil instead, & used the full amount of garlic, & I also used the full amount of extra crunchy peanut butter plus another heaping spoonful. Only because later when I taste tested it, I could barely taste the peanut. We also decided to leave out the yogurt topping, & served with Uncle Ben's whole grain brown rice. It came out wonderful, & had a great flavor!

  • jebavonct48 Posted: 02/06/13
    Worthy of a Special Occasion

    Excellent! Used leftover chicken breasts from previous evening so I cut them up and added them after cooking the sauce for about 15 minutes just to get the chicken hot. Added extra peanut butter and used half sweet and half hot curry powder but no red pepper. Substituted canned diced tomatoes for fresh. Nice balance of flavors.

  • Katybeth64 Posted: 03/29/14
    Worthy of a Special Occasion

    I have made this several time for dinner and my family loves it! I use 3/4 tsp garam Marsala and 3/4 tsp fenugreek. I also use diced tomatoes fro the can.

  • GatewayCook Posted: 08/04/13
    Worthy of a Special Occasion

    Sorry, this was really terrible. It tasted like Cambells Tomato soup with a small amount of peanut butter stirred in. I tried to fix it by quadrupling the curry, adding red curry paste, and adding some garam masala and it was still just barely edible.

advertisement

More From Cooking Light