Chicken with Peanut Curry Yogurt Sauce

Chicken with Peanut Curry Yogurt Sauce


"Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!"

Ingredients {{adjustedServings}} servings 456 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
  2. Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
  3. Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
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Reviews 42

  1. 57 Ratings


This was good. as suggested, added milk to thin out the sauce. Also added additional ginger, red curry paste and red pepper flakes to the saute, and seasoned chicken with garam masala. Used greek nonfat yogurt which gave the sauce a cheese-like richness without the guilt. Would make again especially since the kids ate it too.


I gave it 4 stars because I thought it was a good base recipe and I tweaked some things. First of all I substituted some red onions for the peppers. I used curry paste (I prefer it to powder). I also did not use so much chicken or garlic. I added garam masala to the chicken and I also added cilantro (love cilantro). I served it over jasmine rice. Delicious!


Family liked this one but I did make some changes. I added some red pepper flakes and a bit of cumin to spice it up. It was bland as written. Also added some milk and light cream to thin out. I used a roaster chicken shredded into the sauce to save on time and served it over rice.