Peanut Butter Chicken Curry - My Family Dinner

Peanut Butter Chicken Curry

Hannah Stewart

This isn’t your typical curry - the creamy, rich notes of peanut butter mingle beautifully with the exotic warmth of curry, creating a meal that’s both comforting and excitingly distinctive.

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Prep Time 10

Cook Time 5

Course Main Course

Cuisine Indian

Servings

Calories 585 kcal

Equipment

1 Slow Cooker
1 High speed blender
1 gallon freezer bag

Ingredients

2 lbs chicken breasts boneless/skinless
2 zucchini chopped
1 red bell pepper chopped

Peanut Butter Curry Sauce (Blend Together):

1 large yellow onion chopped
2 cup chicken broth or water
1/2 cup peanut butter
3 tbsp tomato paste
1 tbsp raw honey
1 poblano pepper chopped
1 tbsp salt
2 tsp coriander
2 tsp cumin
2 tsp garlic powder
1 tsp turmeric
1 tsp paprika
1 tsp ground ginger

For serving

1 cup basmati rice uncooked

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Instructions

Freezer prep directions:

Prepare a gallon freezer bag, labeling according to your preferred method.
Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
Add all ingredients to labeled gallon freezer bag.
Store in freezer for three to four months.

Slow cooker directions:

Thaw freezer bag in fridge 12-24 hours before cooking.
Add freezer bag contents into slow cooker.
Cook on low 5-6 hours.
Stir, serve over rice, and enjoy!

Notes

Optional: Garnish with lime wedge and fresh cilantro.
You can use any other nut butter as a substitute if needed.
Roughly chop yellow onion, it's getting blended in the sauce so no need to fine dice or be precise.
For optimal flavor use bone-in chicken thighs but all cuts of chicken will work for this dish.

Nutrition

Calories: 585kcalCarbohydrates: 92.3gProtein: 32gFat: 18.3gCholesterol: 30mgSodium: 6780mgPotassium: 2647mgFiber: 19.9gSugar: 35.2gCalcium: 452mgIron: 33mg

Keyword 5 Ingredient Meal, freezer meals, Peanut Butter Chicken, Peanut Butter Curry Indian, Slow cooker Chicken Recipe