"Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!" — SMUCKER'S®
Watch video tips and tricks
CRISCO® Canola Oil
chopped red and green bell peppers
boneless, skinless chicken breasts, cut into 1-inch pieces
Jif® Extra Crunchy Peanut Butter
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.
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).
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!
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.
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.
Absolutely delicious and so easy. Instead of the peppers I used mushrooms and zucchini and came out amazing.
Super easy and delicious!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Peanut Curry Yogurt Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
See how to make moist, fruity strawberry cookies.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
See how to put the thrill back into summer grilling.