Coconut and Peanut Chicken Curry

Coconut and Peanut Chicken Curry

(1 review) Write a Review



  • 8lbs. chicken thighs, diced
  • 1/2 cup oil
  • 3 large onions, diced
  • 20oz tomatoes, diced
  • 4 tsp tumeric
  • 4 tsp coriander 
  • 4 tsp cumin
  • 3 tsp black pepper
  • 3 tsp kosher salt
  • 3 tsp cardamom
  • 2 tsp cayenne 
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced
  • 96oz chicken stock
  • 1 cup creamy peanut butter
  • 2 cups peanuts, roasted
  • 1 cup cilantro, chopped
  • 13.5oz unsweetened coconut
  1. Pre-heat REC TEC Grills Matador to medium heat.
  2. Add the oil and onions and cook until the onions are slightly caramelized (5-6 minutes).
  3. Add the tomatoes and cook until all the water has been cooked out (5-6 minutes).
  4. Add all the aromatic spices, ginger, and garlic, then cook 4-5 minutes until the spices are very fragrant and toasted.
  5. Add the chicken thighs and cook for 4-5 minutes.
  6. Add the chicken stock and allow to simmer for 20-25 minutes.
  7. Add the peanut butter and coconut milk, then simmer for 2-3 minutes.
  8. Add the roasted peanuts and cilantro.


Best enjoyed with basmati rice and naan bread.

1 Review

  • Awesome!

    Posted by Jack Major on 11th Dec 2018

    I love curry, and every weekend I head to the local Thai joint down the street... Well, after having this dish, I'll never go out for curry again! The chicken and peanuts just go together so perfectly, and the fact I make it myself just makes it taste just that much more delicious! Highly recommend this to anyone with a Matador!

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