Peanut Butter Chicken

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Yeah…I know it sounds weird, but it doesn’t make it taste any less delicious. It’s Thai style curry…I hope you enjoy this!

I will be honest…when it comes to the spices if you choose to follow this recipe, then please adapt the measurements to your taste.

Peanut Butter Chicken




  • 2 large chicken breast, sliced into chunks
  • 1 tablespoon of peanut or almond butter
  • 1/2 can of Coconut milk. I like to use Trader Joe’s cream coconut milk, more fat and more creamy
  • 1 diced red bell pepper
  • 1/2 tablespoon of Curry powder
  • 1/2 tablespoon of Cumin
  • Handful of chopped Cilantro
  • 1 tablespoon Coconut oil
  • 1 inch of chopped Ginger
  • Sea salt and pepper to taste


  1. Preheat oven to 400.
  2. Melt coconut oil, then add coconut milk to it, add chopped cilantro, ginger, pepper, cumin, curry, and peanut/almond butter and mix. Make sure to taste and see if you want to add more of something
  3. We are going to cook the chicken in foil, so make sure you have enough foil to hold the chicken and fold it over. Put chicken in the aluminum foil
  4. Pour mixture over chicken and fold the aluminum foil into a packet and cook for 20 minutes.
  5. Remove chicken and open the foil and cook for another 5 minutes.
  6. Done!


  • Remember, make sure to taste the sauce before you pour it over the chicken


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