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

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

492.29 calories; 31.89 g protein; 25.9 g carbohydrates; 31.17 g fat; 57 mg cholesterol; 898.38 mg sodium.Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Gail
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!
(2)

Most helpful critical review

Marion
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.
16 Ratings
  • 4 Rating Star 9
  • 5 Rating Star 6
  • 2 Rating Star 1
Anonymous
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.
(4)
Gail
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!
(2)
Amy Wharton
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.
(1)
Marion
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.
(1)
Israel Guibbory
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!
(1)
Linda T
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
(1)
Marion
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.
Jason
02/01/2017
I had to make a few modifications due to not having some things in the pantry but the overall recipe was great. Everyone loved it and will now become a regular menu item for our dinners.
Brad Hickox
04/01/2015
This was great. I added a pinch or two of cayenne pepper and cumin to give it a little more heat based on other reviews recommending to do so. I served it over a bed of rice and sauteed peppers and onions in with the mixture and it turned out great. I only cooked the chicken by itself about 2 minutes on each side instead of 3 so that it wouldn't dry out which worked wonders. Solid 4/5 but I'm not sure it would have worked without all the suggested tweaks.