Chunky Chicken Curry

October 28, 2014 • Posted in: curry, chicken

A peanut-butter-based curry, that requires overnight marinating.


  • 6 tbsps soy sauce
  • 4 tbsps sweet chilli sauce
  • 3 tbsps green curry paste
  • 2 tbsps ground cumin
  • 1 tbsps ground turmeric
  • 2 garlic cloves, crushed
  • 3 sticks lemon grass, finely chopped
  • 4 chicken breast fillets, cut into 5cm pieces
  • 5 tbsps crunchy peanut butter
  • 1 350ml can of coconut milk
  • 2 fresh kaffir lime leaves, finely sliced


  1. Combine soy, cumin, curry paste, turmeric, garlic, sweet chilli sauce and lemon grass in a bowl.
  2. Add the chicken and stir well. Cover and regrigerate overnight or for several hours to marinate.
  3. Place the marinated chicken, peanut butter, 300ml of the coconut milk and lime leaves in a wok.
  4. Cook over low heat, stirring regularly for 20 – 25 minutes, or until the chicken is cooked through. Try not to let the mixture boil too hard; keep a slow simmer going.
  5. Put two cups rice in a microwave dish, rinse, add 4 cups water and remainder of coconut milk. Microwave on high for 20 minutes. Remove from microwave, stir, cover and let sit until chicken is ready.
  6. While rice is sitting, add green vegetable such as snow peas, beans, or broccoli to the chicken.
Preparation time: 25 min
Cooking time: 25 min
Serves: 6

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