Imis Peanut Butter Chicken Curry

Imis Peanut Butter Chicken Curry

2 reviews, 2 star(s). 50% would make again

Ready in 1 hour

A nice curry dish that uses coconut, peanut and a dash of white wine to combine nice flavours and make a sharp good tasting dish.


302 grams boneless skinless chicken
1/2 large onion
1 clove garlic
2 teaspoons peanut oil / canola
1 chicken Knorr Cube
1 tablespoon curry powder
1 teaspoon ginger; minced
1 tablespoon peanut butter
1 teaspoon cilantro; chopped
70 ml white wine
157.73 ml water
1 teaspoon salt
1/2 teaspoon white pepper
100 ml coconut milk
2 teaspoons cornstarch
200 ml water; (mixed for cornstarch)

Original recipe makes 2



1.Cut chicken into cubes, and sprinkle with salt and pepper.

2.Slice onion in julienne, and mash garlic.

3.In a large wok, (or dutch oven if necessary), heat oil to just below smoking.

4.Add garlic and stirfry til golden, and quickly add onions, and stir. When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bitliquid from chicken should all be evaporated.

5.Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.

6.Stir to coat well, and until peanut butter has melted.

7.Add water, and simmer about 15 minutes, or until flavors have blended well.

8.Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.

9.Serve over steamed rice, with chopped cilantro and peanuts to garnish.

10.I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

Verified by stevemur
Alert editor   
Calories Per Serving: 426 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Imis Peanut Butter Chicken Curry

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

The sauce came out lumpy and greasy for me. The peanut butter taste over-powered the entire meal. Don't think I will ever make this one again. I would strongly suggest using less Peanut Butter than recomended.
mhernandez4401 4y ago

use water made up coconut cream, can use fresh coconut cream if you wish, i used organic peanut better and it did give a sharp taste, cut the curry powder for a sweeter taste and add cayane pepper for more chilli, also can add a red chilli if you are really wanting to turn up the heat [I posted this recipe.]
nojuggles 7y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free