Tender, buttery chicken breasts in smooth peanut sauce. Serve with a side dish of rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thoroughly mix tomato puree, peanut butter, orange juice, soy sauce, and honey in a bowl. Stir ginger and curry powder into the tomato mixture.

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  • Season chicken cutlets with salt and black pepper.

  • Heat olive oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side. Pour the tomato mixture over the chicken, reduce heat to medium-low, and place a cover on the skillet; cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. Add water as needed to thin sauce if it gets too thick.

  • Sprinkle parsley and peanuts over the chicken to serve.

Nutrition Facts

492.3 calories; protein 31.9g 64% DV; carbohydrates 25.9g 8% DV; fat 31.2g 48% DV; cholesterol 57mg 19% DV; sodium 898.4mg 36% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2012
Putting all the ingredients together made me feel a little leary of this recipe, however, once mixed together and simmering, I could tell it was going to be good and it was. Like the previous reviewer said, it doesn't lack flavor! I used crunchy peanut butter instead of creamy and it tasted fine. I would use less ginger and add some cayenne pepper. I think adding sautéed onions before cooking the chicken would be yummy. Next time I would add some veggies while simmering, like bell peppers, carrots, etc. It's a good recipe and kind of reminded me of a thai curry without the added fat of coconut milk. I would definitely make it again. Read More
(6)

Most helpful critical review

Rating: 2 stars
07/28/2015
I may well have gone wrong somewhere but this turned out like tomato flavored wallpaper paste! I ended up adding a couple of cups of chicken stock as well as more peanut butter. Not a big hit with anybody. Read More
18 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/30/2012
Putting all the ingredients together made me feel a little leary of this recipe, however, once mixed together and simmering, I could tell it was going to be good and it was. Like the previous reviewer said, it doesn't lack flavor! I used crunchy peanut butter instead of creamy and it tasted fine. I would use less ginger and add some cayenne pepper. I think adding sautéed onions before cooking the chicken would be yummy. Next time I would add some veggies while simmering, like bell peppers, carrots, etc. It's a good recipe and kind of reminded me of a thai curry without the added fat of coconut milk. I would definitely make it again. Read More
(6)
Rating: 5 stars
04/22/2017
Instead of parsley I substituted some fresh chopped green onion tops and laid it over a bed of quinoa with a little extra sauce drizzled on top of it all. So yummy!!!?? Definitely a permanent part of my favorite recipes now! Read More
(2)
Rating: 4 stars
04/26/2015
Simple and easy and tasty make. Substituted paprika for curry because I don't like curry. Was even better next day after sitting overnight in the fridge. Read More
(1)
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Rating: 5 stars
02/01/2017
First let me say that I am a different Marion than the one comparing this recipe to wallpaper paste. I have made this dish at least 5 times. I always use fresh ginger and include 2 cloves of minced garlic in the sauce. After I cook the chicken and add sauce I toss a chopped red pepper and a julienned carrot just for colour. I always put in double the curry 'cause we love it and it is served over vermicelli noodles. VERY delicious dish. Read More
(1)
Rating: 4 stars
12/06/2012
Tasty sauce.. for me needed a little heat. I think the chicken was a little dried out so I'll cook it less time next time. Leftovers were moister as it had time to absorb some sauce Read More
(1)
Rating: 4 stars
10/08/2012
I approached this recipe with some trepidation but was pleasantly surprised at the outcome. I added extra ginger and black pepper and substituted cumin for curry powder because I really do like spicy foods. Yet I wasn't impressed with the sauce until I added it to the chicken and then it all came together. Next time I will substitute sesame paste for the peanut butter. Not at all bland that's for sure! Read More
(1)
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Rating: 4 stars
10/24/2019
I'd probably give this about 3.5 stars. Cayenne pepper is a must for me on this one. I made it without for the kids but sprinkled some on top for myself. The kids ate it which is awesome. Nothing amazing for me though. Decent flavors. Mostly peanut-buttery though. Read More
Rating: 2 stars
07/28/2015
I may well have gone wrong somewhere but this turned out like tomato flavored wallpaper paste! I ended up adding a couple of cups of chicken stock as well as more peanut butter. Not a big hit with anybody. Read More
Rating: 4 stars
05/15/2020
This is a bit bland as written. I actually made this two nights in a row because I had extra chicken but I divided the sauce in half. Using the first half of sauce the first night we found it to be too bland. So for the second night I added another 1/2 tsp curry powder, 1/2 tsp ginger, few dashes tabasco sauce and about 2 tsps minced garlic. Much better! Good recipe, just needs tweaks to your liking. Don't be afraid to add more spice. Read More