Curry Peanut Chicken

  • 2 lbs of chicken breast, cubed
  • 3 tablespoons Cumin
  • 3 tablespoons Curry Powder
  • 1/4 cup of 100% Peanuts peanut butter
  • Zest of 1 lime
  • 1/2 cup Greek Yogurt (full fat)
  • 1 Jalapeno, chopped with seeds
  • 1 tablespoon Onion pwder
  • 1 tablespoon Garlic powder
  • 1/2 cup chopped fresh Cilantro
  • 2 tablespoon Ghee (or just butter)
  • Salt to taste

Makes 6 servings at 332 calories per serving and 8 carbs

We usually serve this over riced cauliflower.  if you don’t feel like making your own, you can buy them already riced now!  Check it out!

  1.  In a large bowl, mix together salt, cumin, curry powder, lime zest, greek yogurt, onion powder, garlic powder.  Once it is well mixed, add the cubed raw chicken and put it in the fridge to marinate for at least an hour…. but overnight is the best.
  2.  In a sauce pan on medium heat, add the ghee (or butter).  As soon as it melts throw in the jalapeno and move it around a for about a minute.
  3. Now drop in the chicken mixture.  Saute the chicken until it begins to get firmer, about 7-9 minutes.
  4. Now add the peanut butter.  You can microwave some in a bowl for a few seconds to get it easier to pour into the chicken.  Stir it in and it will thicken the sauce.
  5. After another 5 minutes of cooking, turn off the heat move the pan off the burner.
  6. Drop the chopped Cilantro on top and allow the heat of the food to wilt it.
  7. Let the curry chicken cool a bit and the fats will thicken the sauce even more.
  8. Serve over the riced cauliflower or even zucchini noodles!  It’s also better the next day after it has set in the fridge for a day.  You can also garnish the top with some green onions and a few peanuts!

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