Peanut Butter Tomato Chicken Curry

Ingredients

• 1 kg Chicken Thighs (bone‑in, skinless, cut into bite‑size pieces)
• 2 cups Tomatoes (diced, fresh)
• 2 medium Onion (peeled and sliced)
• 5 cloves Garlic (minced)
• 1 tbsp Ginger (fresh, grated)
• 2 tbsp Peanut Butter (smooth, unsweetened)
• 1 cup Coconut Milk (full‑fat, canned)
• 2 tbsp Curry Powder (mild Filipino style)
• 2 tbsp Brown Sugar (or palm sugar)
• 2 tbsp Cornstarch (mixed with 2 tbsp water to form slurry)
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Cooking Oil (vegetable or canola oil)

Instructions

1. Prepare Ingredients

   Dice the tomatoes, slice the onions, mince the garlic, and grate the ginger. In a small bowl, whisk together the peanut butter, coconut milk, brown sugar, curry powder, and a pinch of salt.

   Time: PT10M

2. Sear the Chicken

   Heat 2 tbsp oil in the skillet over medium‑high heat. Add the chicken pieces in a single layer and sear until lightly browned, about 4‑5 minutes per side. Do not overcrowd; work in batches if needed.

   Time: PT8M

   Temperature: Medium‑high

3. Sauté Aromatics

   Push the chicken to the side of the pan, add a splash more oil if needed, then add the onions, garlic, and ginger. Sauté until fragrant and onions turn translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

4. Add Tomatoes and Simmer

   Stir in the diced tomatoes and cook for 4 minutes, allowing them to break down. Then pour in the peanut‑coconut mixture from step 1, stirring to combine.

   Time: PT4M

   Temperature: Medium

5. Combine Chicken and Cook

   Return the seared chicken (and any juices) to the pan. Bring the sauce to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through and tender.

   Time: PT15M

   Temperature: Low

6. Thicken the Sauce

   Mix 2 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir the slurry into the simmering sauce and cook for another 2‑3 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT3M

   Temperature: Low

7. Finish and Serve

   Taste and adjust seasoning with extra salt or pepper if needed. Remove from heat and let rest 2 minutes before serving over steamed rice or with flatbread.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

18g

Fat

28g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Onion: Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ginger: Ground ginger (1 tsp)
• Instead of Peanut Butter: Almond butter, Cashew butter
• Instead of Coconut Milk: Evaporated milk (1 cup)
• Instead of Curry Powder: Turmeric + cumin blend
• Instead of Brown Sugar: White sugar, Honey (1 tbsp)
• Instead of Cornstarch: All‑purpose flour (2 tbsp)
• Instead of Salt: Soy sauce (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Cooking Oil: Olive oil

Equipment Needed

• Large Skillet or Dutch Oven
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Small Bowl
• Lid for skillet (optional)

Critical Steps — Do Not Skip

• Searing the chicken without overcrowding to develop flavor.
• Ensuring the cornstarch slurry is fully incorporated to avoid lumps.
• Simmering the chicken until fully cooked (internal temperature 75°C/165°F).

Chef Tips from the Video

• For extra depth, toast the curry powder briefly in the oil before adding other ingredients.
• A small knob of butter added at the end gives a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared a day ahead and refrigerated; reheat before adding fresh‑cooked chicken.
• Cornstarch slurry should be added just before serving to keep the sauce from becoming too thick.