Chicken with Peanut Curry Yogurt Sauce Recipe

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Most Helpful Positive Review

May 06, 2010

This was good. as suggested, added milk to thin out the sauce. Also added additional ginger, red curry paste and red pepper flakes to the saute, and seasoned chicken with garam masala. Used greek nonfat yogurt which gave the sauce a cheese-like richness without the guilt. Would make again especially since the kids ate it too.

—P.L.

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Most Helpful Critical Review

Jun 23, 2011

I enjoyed this recipe. It was very easy to make and tasted great as a leftover as well. However, the sauce was a bit too thick and grainy. I added milk as other reviewers suggested, and while the sauce thinned out, it still had a coarse texture. Perhaps it was the peanut butter that I used (JIF).

—Jessica_D

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50 Ratings

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Mar 23, 2011

I gave it 4 stars because I thought it was a good base recipe and I tweaked some things. First of all I substituted some red onions for the peppers. I used curry paste (I prefer it to powder). I also did not use so much chicken or garlic. I added garam masala to the chicken and I also added cilantro (love cilantro). I served it over jasmine rice. Delicious!

—slatez

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Mar 22, 2011

Family liked this one but I did make some changes. I added some red pepper flakes and a bit of cumin to spice it up. It was bland as written. Also added some milk and light cream to thin out. I used a roaster chicken shredded into the sauce to save on time and served it over rice.

—izzzy

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Dec 26, 2007

My husband made this recipe and left out the bell peppers (because I don't care for them). It tasted good and he said it was very easy to put together. I'd recommend adding red pepper flakes or something to make it more spicy. It's pretty mild, though good.

—Sheri S.

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Oct 05, 2011

Absolutely delicious and so easy. Instead of the peppers I used mushrooms and zucchini and came out amazing.

—LOTUS9

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Feb 05, 2010

Super easy and delicious!

—elise

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Nov 29, 2011

Very good except next time I will use smooth peanut butter instead of crunchy; the peanut pieces felt like I was biting into something dry and crunchy. I did as previously suggested, adding milk to thin the sauce, and red pepper flakes, ground ginger, salt, and pepper to season. I cooked whole chicken breasts on low in my crockpot and then shredded the chicken. Served over white rice.

—ladyofivy99

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Nutrition

Calories
456 kcal
23%

Carbohydrates
19.2 g
6%

Cholesterol
72 mg
24%

Fat
25.8 g
40%

Fiber
4.1 g
16%

Protein
39.6 g
79%

Sodium
254 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken with Peanut Curry Yogurt Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 456
Calories from Fat: 232

% Daily Value *
Total Fat 25.8g 40 %
Saturated Fat 4.6g 23 %
Cholesterol 72mg 24 %
Sodium 254mg 10 %
** Potassium 621mg 17 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 4.1g 16 %
Protein 39.6g 79 %
Sugars 10.7g
** Vitamin A 26 %
** Vitamin C 93 %
** Calcium 19 %
** Iron 17 %
** Thiamin 16 %
** Niacin 151 %
** Vitamin B6 56 %
** Magnesium 20 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.