Chicken, tomato and peanut curry recipe

195 ratings Rate
  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 280 calories / serving
  • Freezable
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Chicken tomato and peanut curry HERO

Heat 1 tablespoon of oil in a casserole dish. Add the chicken and cook until lightly browned all over. You may have to do this in batches. Remove the chicken from the pan and set aside. Pour in the remaining oil and cook the onion for 5 minutes until softened. Then add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the cumin and the ground coriander and cook for a minute more and then add the tomatoes. Simmer for 10 minutes, topping up with a little water if needed.

Stir the peanut butter into the sauce until smooth, then return the chicken to the pan and cook for 5-10 minutes more until the meat is cooked through, with no pink showing. Scatter over the coriander and peanuts and serve with some plain boiled rice, if you like.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 tbsp vegetable oil
  • 1 x 431g pack chicken fillets, cut into chunks
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped root ginger
  • 1 red chilli, deseeded if you like, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 400g tin chopped tomatoes
  • 3 tbsp smooth peanut butter
  • handful coriander, chopped
  • salted peanuts, to serve
  • boiled rice, to serve
  • Energy 1175kj 280kcal 14%
  • Fat 13g 19%
  • Saturates 2g 12%
  • Sugars 6g 6%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 7.9g Protein 30.5g Fibre 1.8g


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