C’mere, Let Me Tell You About This Peanut Butter Chicken

Okay, so you know how some evenings you just want dinner that practically makes itself, but you still want people at the table to say, “Whoa, this is legit”? This peanut butter chicken recipe is that meal. The first time I made it, honestly, it was because I forgot to defrost the beef I was supposed to use for stir fry and the only thing left was chicken thighs and half a jar of peanut butter. I accidentally discovered a new family favorite (and a way to save my hide at least once a month when the fridge is looking bare). Oh, and quick warning: the kitchen will smell so good while this is simmering, try not to eat half the sauce by the spoonful before dinner—no judgment if you do, though, I’ve done it myself!

Why I Keep Making This (and You Might, Too)

I make this when I want something cosy without mucking about with complicated stuff—especially after a long week. My family goes absolutely bonkers for this because it’s creamy, a bit sweet, a bit savoury, and goes especially well with a steaming pile of rice (or noodles, or even just spooned onto bread, if you’re skint on groceries). One thing though: I’ve overcooked the chicken at least twice because I got too distracted by a rerun of Bake Off. So, lesson learned (mostly). Also, as my mate Sarah says, it’s “well lush”—which basically sums it up.

Here’s What You’ll Need & Substitute

600g chicken thighs (breast will do if you must—granny always said thighs were juicier, and she’s not wrong)
1 onion, chopped (I have used shallots when I ran out, it’s fine!)
3 cloves garlic, minced (the lazy pre-chopped stuff works if you’re in a hurry)
A thumb of fresh ginger, grated (powdered works in a pinch, but go fresh if you can)
2 heaping tablespoons peanut butter (crunchy or smooth, whatever’s knocking about)
400ml coconut milk (if you don’t have it, just use cream or even milk, but the sauce won’t be as dreamy)
1 tablespoon soy sauce (or tamari for gluten-free types)
Juice of half a lime (I’ve used lemon, or that bottled stuff—nobody died yet)
1 tablespoon brown sugar or honey (skip if you hate sweet, I guess)
Chili flakes to taste (my kids are wimps about this, so I leave it out for them and add to mine after)
A handful of chopped fresh coriander for sprinkling (my dad swears it tastes like soap; he just skips it)

Here’s How It Happens (Don’t Stress If It Looks Weird)

Start by heating a glug of oil in a big-ish pan or Dutch oven—something that’ll fit all the goodness. Toss in your onion and let it soften (5-6 mins), but if it goes a bit brown, that’s okay. I always end up chatting and let it colour more than planned; never hurt anyone.
Stir in the garlic and ginger, give it thirty seconds, then in goes the chicken. You want to let the pieces seal (bit of colour is nice), but you don’t need them totally cooked through yet. This is where I usually sneak a taste even though there’s raw chicken around—don’t be me.
Spoon in the peanut butter, coconut milk, soy sauce, lime juice, sugar/honey, a pinch of salt, and however brave you are with chili. Stir it all together. It’ll look… not totally appetizing at first, like weird brown soup. But trust me—it sorts itself out as it simmers!
Bring to a gentle simmer, pop the lid on partway (I usually forget to put the lid at all, but it’s fine), and let it bubble away for about 20-25 minutes. Chicken should be fully cooked and the sauce gets nice and glossy. If it’s looking too thick, add a splash of water or milk.
Taste and adjust. Adding salt or another squeeze of lime or more chili is totally fair game. I reckon this is the funnest part. Scatter over that fresh coriander (or don’t, sorry Dad) and serve hot.

Things I’ve Learned (So You Don’t Have To)

If you add the peanut butter too fast or don’t stir, it can clump, but a whisk sorts it (or just pretend it’s supposed to be rustic)
Sauce too thin? Let it bubble a bit longer; sauce too thick? Sneak in some water (just don’t tell anyone)
Diced veg like peppers or carrots are totally legit add-ins, but sometimes I get lazy and skip them

Variations I’ve Mucked About With

I once tried it with almond butter—surprisingly good, though a bit less “homey.”
Swapped chicken for tofu; actually, I think this is underrated. But beef? Nah, didn’t work for me; way too heavy.
If you want an African-style twist, toss in some diced sweet potato and a sprinkle of smoked paprika. Lush.

If You Don’t Have All the Gear…

Look, I always say a heavy-bottomed pot is essential here, but actually, if you’ve only got a deep frying pan (or even one of those battered student pans), just go a bit gentler on the heat. Don’t let anyone tell you a recipe can’t be made with what you’ve got.

Storing Leftovers (If They Exist)

Supposedly keeps fine in the fridge for two days, or freezer for a month—but honestly, in my house, it never lasts past the next day. If you do have leftovers, the sauce thickens a bit (I like it better on Day 2!), just reheat gently and maybe add a dash of water.

How I Serve This (Because Traditions…)

I plonk this on the table in a big bowl with basmati rice, plus maybe a little salad. Sometimes, naan or pitta bread for scooping up extra sauce, which is, frankly, the best part. My cousin Rosie likes to pile on crispy onions from the packet (no judgement, they’re class!).

What I Learned The Hard Way (Pro Tips-ish)

Don’t try and rush the simmer. I once did that, sauce was weird and chicken chewy. Regretted it immediately!
Resist the urge to dump in too much sugar; it can tip this from moreish to, uh, oddly dessert-like. Learned that the sticky way.
Also, stirring now and then is key – sauce on the bottom can catch if you’re daydreaming.

You Asked, I Answered (FAQ)

Can I use crunchy peanut butter?: Oh, absolutely. Actually, I think the texture’s spot on; gives a bit of bite. My brother disagrees, so I do both sometimes.
Does this freeze well?: Yeah, I’d say so, just remember to defrost gently. Sometimes the sauce will split, but a brisk whisk usually brings it back form the brink!
Is this like a Thai satay?: Not really—it’s got a different vibe. It’s more rich and creamy than sharp and fragrant. But absolutely check out Serious Eats’ satay recipe if you want those classic Southeast Asian flavours.
Can I make this in a slow cooker?: Yes, on low for 4-5 hours, but honestly it’s done so quick on the stove, I rarely bother. If you’re brave, this BBC guide helps too.
What sides go well?: I’m boring—always rice—but you do you: noodles, sweet potato, even just good toast.

Anyway, that’s my peanut butter chicken story. It’s hearty, simple, and just the right amount of messy. Let me know if you try it—I’m always looking for new tweaks (or stories about disasters, makes me feel less alone). And hey, if you want more sauce inspiration, Minimalist Baker’s version is ace too.

Peanut Butter Chicken Recipe: A Cosy, Flavor-Packed Dinner