← All recipes

🍽️ Creamy Chicken Thighs in Curry Sauce

467 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 250 ml chicken broth
• 1 onion
• 1 garlic clove
• 50 g peanuts
• 1 tbsp curry powder
• 1 tbsp peanut butter
• 2 tbsp oil
• 4 tomatoes
• salt
• cayenne pepper
• coriander leaves (for garnish)

Instructions

1. 1. Rinse the chicken thighs under cold water and pat them dry thoroughly with a kitchen towel.
2. 2. Separate the chicken thighs into two pieces at the joint.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic into very small pieces.
5. 5. Wash the tomatoes and cut them into quarters.
6. 6. Remove the seeds from the tomato quarters.
7. 7. Season the chicken pieces with salt.
8. 8. Heat one tablespoon of oil in a large frying pan.
9. 9. Fry the chicken pieces on all sides until golden brown.
10. 10. Remove the browned chicken pieces from the pan and set them aside.
11. 11. Pour the remaining oil into the same pan.
12. 12. Cook the onions and garlic over medium heat until they are soft.
13. 13. Stir the curry powder into the onions.
14. 14. Add the peanuts and peanut butter to the pan.
15. 15. Pour the meat broth (stock) into the pan and stir everything well.
16. 16. Place the chicken pieces back into the sauce.
17. 17. Cover the pan with a lid.
18. 18. Let the chicken simmer for about 30 minutes over low heat.
19. 19. Turn the chicken pieces occasionally during the cooking time.
20. 20. Add the prepared tomato pieces to the sauce.
21. 21. Let the dish simmer for another 5 to 10 minutes.
22. 22. Season the sauce to taste with salt and cayenne pepper.
23. 23. Serve the chicken with the curry sauce, garnished with fresh coriander.

Nutrition per serving

• kcal: 467
• Protein: 37 g · Fett/Fat: 33 g · Carbs: 5 g