Photo: Randy Mayor; Styling: Sabrina Bone
Yield
12 servings (serving size: 3/4 cup chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt)

This spicy peanut chicken recipe makes enough to freeze leftovers, which keep for up to a month. Spoon single servings into airtight containers; thaw overnight in the refrigerator, and reheat in a saucepan. You can increase the crushed red pepper, if you like; a dollop of yogurt on top balances the spiciness.

How to Make It

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

Ratings & Reviews

Ashlie028's Review

Keltari
September 29, 2014
N/A

Katybeth64's Review

coloash
March 29, 2014
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.

gardengnome132's Review

elizabeth0305
October 07, 2013
N/A

GatewayCook's Review

Katybeth64
August 04, 2013
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.

jebavonct48's Review

Ashlie028
February 06, 2013
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.

Keltari's Review

hmnimesheim
January 21, 2013
N/A

elizabeth0305's Review

GatewayCook
June 22, 2012
N/A

laebrown's Review

ktmcelgunn
August 03, 2011
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's Review

emmiela
July 26, 2011
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!

coloash's Review

jebavonct48
June 08, 2010
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!