Chicken curry with peppers and peanut butter



Preparation time

15 min

Cooking time

60 min




  • half chicken fillet cut into pieces
  • two small peppers
  • 120ml of coconut milk
  • two teaspoons of sweet or hot curry
  • two tablespoons of Peanuci, organic roasted peanut butter
  • one small shallot
  • extra virgin olive oil
  • salt



Clean the peppers and cut it into little cubic pieces not bigger than few centimetres.

Put the olive oil in pan and sweat the shallot.

Add the chicken pieces and fry at each side for 4-5 minutes.

Add the pepper pieces and fry all for additional 4-5 minutes until the chicken becomes gold coloured.

Add the coconut milk, curry and peanut butter and stir until it becomes creamy and homogenous.

Cook the chicken with the sauce for 20 minutes over the low flame and stir from time to time. Then, take off the lid and cook for additional 20 minutes. The sauce should thicken and should get a nice bright yellow colour.

This recipe
was made with:

No products were found!

Our recipes

This site uses technical cookies and third party profiling. To learn more or opt out, read the complete cookie policy statement. By continuing to use this site, we assume you are happy with it. More info

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.