Chicken with Peanut Curry Yogurt Sauce Recipe -
Chicken with Peanut Curry Yogurt Sauce Recipe

Chicken with Peanut Curry Yogurt Sauce

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"Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
  2. Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
  3. Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
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Reviews More Reviews

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.

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).

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!

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.

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.

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.

Oct 05, 2011

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

Feb 05, 2010

Super easy and delicious!


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  • 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.

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