Peanut Butter Chicken

2009 June 2
by linda

I never know that satay sauce could be made from a jar of peanut butter that I used to eat by spreading them on toast or bread. They are a good spread, but for the satay sauce… I don’t think so. Probably I am too narrow minded of how new style of food could be created from almost everything that you could imagine and never think of.

The first time I came across with peanut sauce made from peanut butter was about 9 years ago. My flat mate was having a girls cooking day in one of her mate’s home. They were making a chicken ragout risoles, and the dipping sauce was satay sauce made from peanut butter and the mixture of other things. I am guessing the other things was probably mince garlic, mince chili, vinegar or lime juice, salt and palm sugar. They taste really good.

I haven’t actually made the satay sauce purely from peanut butter. I did once though made a satay sauce by adding peanut butter to my puree roasted peanut mixture. I was forced to do it because I had a catering order for around 20 people and the sauce was just too little. It was 3 hours till the delivery time and I had no time to go shopping for the raw peanut, roasted, and then blend it. I still had too much things to do and only got two hands. I had no choice but to add the whole jar of peanut butter in order to increase the quantity. Thank God, it still tastes good, and the review was great. They love my satay sauce.

I remember the first time I tried Peanut Butter Chicken was when my ex boyfriend (currently husband) was cooking dinner. He bought an instant ready mix peanut butter chicken from the supermarket. When I tasted the meal, it was pretty good for the standard of boys who are living overseas, far away from home, and wanting a cheap economic home cook meal. Then I started to search for the recipe online, finally I found the recipe in his cookbook (funny hah???). Anyway, this recipe is really great if you want something different from Satay Chicken the Indonesian style.

Peanut Butter Chicken


  • 900 gr chicken breast fillet
  • 4 red chillies
  • 400 gr fresh mushroom, sliced
  • spring onions

Ingredients for peanut sauce

  • 2 tbsp minced garlic
  • 2 small onions
  • 4 red chillies
  • 6 kaffir lime leaves, torn
  • 2 stalk of lemon grass, bruised and chopped
  • 2 tsp medium curry paste or 1 tsp turmeric powder
  • 2 cups coconut milk
  • 200 gr crunchy peanut butter
  • 6 tbsp tamarind juice
  • 4 tbsp fish sauce
  • 4 tbsp palm sugar
  • juice of a lemon


  1. Heat oil, add garlic and onion. Stir fry till fragrant.
  2. Add chillies, kaffir lime leaves, lemon grass, curry paste. Cook for 2 – 3 minutes.
  3. Stir in coconut milk, peanut butter, tamarind juice, fish sauce, palm sugar, and lemon juice.
  4. Simmer gently for 15 – 20 minutes.
  5. On another pan, heat oil, add chicken. Cook till the chicken turning brown or well done.
  6. Add the chicken and fresh mushroom to the peanut sauce and stir the together for another 5 minutes.
  7. Add the spring onions.

Preparation time (minutes): 45

Culinary Tradition: Thai

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

Share and Enjoy:
  • Print this article!
  • Digg
  • Sphinn
  • Facebook
  • Mixx
  • Google Bookmarks
No comments yet

Leave a Reply

You must be logged in to post a comment.