Peanut Curry Chicken Tenders
Golden chicken tenders served in a creamy peanut and coconut curry sauce with garlic, ginger, lime and a gentle chilli heat.
Equipment
- Large skillet
- Measuring cups
- Measuring spoons
- Meat thermometer
- Plate
- Tongs
- Whisk
Ingredients
- 680 g chicken tenders
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon curry powder
- ½ teaspoon ground ginger
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 180 ml low-sodium chicken broth
- 128 g creamy peanut butter
- 1 tablespoon reduced-sodium gluten-free tamari
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- ½ teaspoon crushed red pepper flakes optional
- 60 ml coconut milk
- 2 tablespoons chopped fresh coriander optional
Instructions
- Pat the chicken tenders dry with paper towels.
- Season the chicken with the salt, black pepper, curry powder and ground ginger.
- Heat the olive oil in a large skillet over medium-high heat.
- Arrange the chicken tenders in a single layer.
- Sear them for 4 to 5 minutes.
- Turn the chicken tenders over with kitchen tongs.
- Cook for another 4 to 5 minutes.
- Check that the thickest pieces have reached an internal temperature of 74°C.
- Transfer the chicken to a clean plate.
- Reduce the heat to medium.
- Add the minced garlic to the skillet.
- Cook for 30 seconds while stirring.
- Pour in the chicken broth.
- Whisk in the peanut butter until smooth.
- Add the tamari, lime juice, honey and coconut milk.
- Whisk until the sauce is evenly combined.
- Bring the sauce to a gentle simmer.
- Cook for 3 to 4 minutes or until slightly thickened.
- Add a splash of chicken broth if the sauce becomes too thick.
- Return the cooked chicken tenders and their resting juices to the skillet.
- Turn the chicken until evenly coated with the sauce.
- Simmer for 2 to 3 minutes.
- Sprinkle with red pepper flakes when desired.
- Garnish with fresh coriander.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the chicken tenders over jasmine rice, brown rice or cauliflower rice. Steamed broccoli, green beans, roasted bell peppers or warm flatbread also pair well with the creamy sauce.Recipe Notes
The nutritional values have been recalculated from the complete ingredient list and divided into four portions. They include all the olive oil, peanut butter and coconut milk. Sodium varies according to the chicken broth, peanut butter and tamari selected. Use low-sodium products when possible and check that the chicken reaches 74°C internally.Variations
Replace the chicken tenders with pieces of chicken breast or boneless chicken thigh. Add more red pepper flakes for a hotter sauce or omit them for a mild version. Almond butter can replace peanut butter, although this changes the flavour and allergen information.Storage
Refrigerate the chicken and sauce in an airtight container for up to three days. Reheat gently in a covered skillet until piping hot, adding a small splash of broth or water to loosen the sauce. Freezing is possible for up to two months, although the sauce may require whisking after thawing.Wine Advice
An off-dry Riesling balances the curry spices, lime and rich peanut sauce. An aromatic Gewürztraminer is another suitable option, particularly when the red pepper flakes are included.Nutrition values
Serving: 1 portion | Calories: 495 kcal | Carbohydrates: 10 g | Protein: 46 g | Fat: 31 g | Saturated Fat: 7 g | Sodium: 690 mg | Sugar: 4 g