Peanut Butter Chicken Curry

Freezer-friendly, Gluten-free, Optional Dairy-free, Optional Plant based, Refined sugar-free
  • Time: 25 min.
  • Serves: 2
Key nutrients:
Iron, Magnesium, Vitamin B6, Vitamin C, Zinc

This recipe gets made over and over again in Alex’s house — it’s one of those dishes that just keeps giving and she always looks forward to leftovers. It’s creamy, comforting, and gently spiced, with a rich almond butter sauce that makes it feel a bit special without any fuss. 

It also gives a great boost of protein, while the spices and garlic bring anti-inflammatory benefits and the spinach or peas add a pop of green and a boost of antioxidants, ideal for hormone support and overall nourishment. This freezes well (for up to 3 months)

  • 2 tsp coconut oil
  • 300g chicken breast, cut into bite-sized pieces (or plant based alternative)
  • 1 medium onion, peeled and sliced
  • 1 green pepper, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 tsp fresh ginger, peeled and grated
  • 1 tsp chilli powder (mild or hot)
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 200g tinned chopped tomatoes (about ½ a standard tin)
  • 2 heaped tsp no added sugar almond butter (or tahini)
  • Splash of water (about 3–4 tbsp, adjust as needed for sauce)
  • 2 tbsp Greek yoghurt (or coconut yoghurt or cream)
  • Large handful of spinach or ½ cup frozen peas
  • Sea salt and pepper, to taste

Swaps & Tips

Plant based protein?
Try tofu, chick peas or lentils. Add grilled salmon, shredded chicken, tofu. Fry the tofu first for a crispy edge or stir in the legumes towards the end. 

Make it nut-free
Try tahini or sunflower seed butter – it still gives a creamy finish with hormone friendly fats.

Want more veg?
Add courgette, green beans or cauliflower florets when you add the peppers. 

Batch & freeze tip
This curry freezes beautifully – just leave out the yoghurt until after reheating for the best texture. 

Method

  1. Heat the coconut oil in a deep frying pan over a medium-high heat.
  2. Add the chicken and fry for about 5 minutes until golden. Remove with a slotted spoon and set aside.
  3. In the same pan, reduce the heat and toast the dry spices — cumin, turmeric, chilli powder, and garam masala — for about 30 seconds until fragrant.
  4. Add the onion, peppers, and ginger, and cook for 5–6 minutes until softened.
  5. Stir in the garlic, tomato purée, and chopped tomatoes. Simmer for 3–4 minutes to create a rich base.
  6. Stir in the almond butter and a splash of water to loosen the sauce.
  7. Return the chicken to the pan and let everything cook together for 2–3 minutes, until the chicken is cooked through and coated in sauce.
  8. Add the spinach or peas and stir until wilted/heated through.
  9. Remove from heat, stir in the yoghurt (or coconut yoghurt/cream), and season to taste.

Swaps & Tips

Plant based protein?
Try tofu, chick peas or lentils. Add grilled salmon, shredded chicken, tofu. Fry the tofu first for a crispy edge or stir in the legumes towards the end. 

Make it nut-free
Try tahini or sunflower seed butter – it still gives a creamy finish with hormone friendly fats.

Want more veg?
Add courgette, green beans or cauliflower florets when you add the peppers. 

Batch & freeze tip
This curry freezes beautifully – just leave out the yoghurt until after reheating for the best texture. 

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