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Peanut Butter Chicken

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Orla Walsh, RD
Orla Walsh is a Registered Dietitian and Physiologist. Orla is the founder of Orla Walsh Nutrition, she is the former performance nutritionist to the Irish Olympic team and is regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.

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Orla Walsh peanut butter chicken recipe

My peanut butter chicken recipe is a family favourite, of which I’ve had lots of variations. Sometimes I add reduced salt soy sauce (my kids are young and don’t need salt in food!) and ginger. Other times I omit the coconut milk or add in large chunks of peppers. This peanut butter chicken recipe is suitable for the slow cooker or range, as well as a fast cook option. If you are watching your cholesterol levels, best leave out the coconut milk. Instead, mix 1 tbsp cornflour with some water to form a paste. Then mix this with some natural yoghurt or greek yoghurt. This allows the yoghurt to be added to the curry without it curdling. Enjoy!


  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, pressed (can use garlic paste if short of time)
  • 1 tbsp mild curry powder (hotter if your family likes spice)
  • 4 chicken breasts (about 500g), cut into thin strips
  • 1 tin coconut milk
  • 1 tin of tomatoes
  • 2 heaped tbsp peanut butter
  • 1 tin of butter beans, drained
  • Serve with rice (can mix with cauliflower rice for more veg)
  • Always nice with a side of greens e.g. broccoli.


  • Fry the onion in the oil for 5 minutes. You want it to go translucent.
  • Then add in the garlic and cook for a minute followed by your chicken. Cook the chicken until it’s white on both sides.
  • Cover the chicken in the curry powder before pouring in the coconut milk and chopped tomatoes.
  • Once mixed together, heat it up and add the peanut butter.
  • Cook for 15 minutes adding the butter beans near the end.
  • Serve with rice (and cauliflower rice – just mix together) and a side of veg.

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