Thursday, 3 November 2016

Chicken Peanut Curry - gluten & dairy free

This blog is becoming a family affair! We've had Miss GF Makes and now Mr GF is getting in on the act too! He recently made this delicious Chicken Peanut Curry after being given the heads-up about a recipe from someone at work. Having made the original recipe as it was (BBC Good Food), we then made a few (family-agreed) amendments and this is the final result.

Although the original recipe was good, we found it to be a little lacking in texture and the flavour needed something 'else'..... So we've upped the garlic content, added a sprinkle of turmeric, thrown in a chopped onion, switched the smooth peanut butter for crunchy and finally added some extra crushed salted peanuts into the mix. Way better........

Even Miss GF had an extra hand in this one..... I came home a couple of weeks ago to find a pile of stuff in the sink and Miss GF proudly announcing that she'd made me some peanut butter (as a sort of apology for the usual morning row about getting out of the house in time to catch the train!). She'd found a large bag of roasted, salted peanuts in the cupboard and had grabbed the grinder and zapped them into a paste...... Knowing that I prefer my peanut butter to be crunchy, she was keen to point out that she had not over-ground it. Amazing! We have had some of it on toast, but it was also perfect for Mr GF's curry....

The curry is (as you would expect) quite nutty, but it also has a glowingly warming kick from the chilli and ginger, making it perfect for the cold autumn evenings that have arrived. It would be an ideal dish to make in larger quantity for serving at the weekend if you are having a bonfire party! It is dairy free as well as gluten free and is delicious not only with rice, but also accompanying a crispy, hot jacket potato.

We also served ours with some lovely crunchy Onion Bhaji's, made with an Authentic Spice Kit from Our House of Spice, which I picked up in the summer at the Free From and Allergy Show in London. We love onion bhajis, but since being gluten free, generally avoid them when we go to Indian restaurants or get takeaways because of the gluten risk. Having tasted these first at the Show, we can thoroughly recommend them....... they are made with gram (chickpea) flour..... so easy!

Anyway..... well done Mr GF and Miss GF..... this was an amazing meal!

I am sharing with the following linkies :

Recipe of the Week with A Mummy Too

Cook Blog Share with Hijacked by Twins

Brilliant Blog Posts with Honest Mum

Gluten Free Fridays with Vegetarian Mamma

Sunday Fitness & Food with Ilka's Blog & Marathons & Motivation

Chicken Peanut Curry (adapted from a recipe on BBC Good Food)


sunflower oil to fry
5 free range skinless chicken breasts or 8 skinless, boneless thighs - cut into chunks
1 large onion - chopped
2 to 3 large cloves garlic - crushed
1 to 2 fresh red chillies (deseeded and finely sliced)
2 teaspoons grated fresh ginger
2 teaspoons garam masala powder
1 teaspoon turmeric powder
100g crunchy peanut butter
400ml can coconut milk
400g can chopped tomatoes
small bunch fresh coriander (half chopped/half leaves picked whole)
approx 100g roasted salted peanuts - lightly crushed (plus extra for serving)
fine sea salt to season

Basmati rice to serve


  1. Heat a little oil in a large skillet/deep frying pan over medium heat and gently brown the chicken chunks in batches until golden. Set aside. 
  2. Next fry the chopped onion for a couple of minutes until soft and translucent.
  3. Add the garlic, chilli and ginger and continue to fry for a further couple of minutes.
  4. Add the garam masala and turmeric and fry for a further minute.
  5. Stir in the peanut butter, coconut milk, and tomatoes and bring to a simmer.
  6. Return the chicken to the pan with the chopped coriander and crushed peanuts (reserving a sprinkling for serving). Stir through.
  7. Add a little salt to taste.
  8. Cook for about half an hour until the sauce thickens and the chicken is cooked through. 
  9. Transfer to a serving dish and sprinkle with the remaining crushed peanuts and coriander leaves. 
  10. Serve with rice.
Gluten Free Alchemist © 2013-16 unless otherwise indicated


  1. oh good lord it's 8:30am and now i'm craving curry. That looks SO good and the bhaji too OH YESS!!

    1. Ha ha! Thanks Dom..... Curry for breakfast? I could live with that! x

  2. I would love a curry with peanut butter but try not to do anything with peanut butter except slather it on bread due to sylvia's peanut allergy - but I quite fancy the bhajis with chickpea flour! And also it sounds great to have the family workshopping a meal together!

    1. I really feel for people with nut allergies. I use so many nuts in my cooking, particularly as they add moisture and structure to my bakes. Not sure how I would manage without them.
      The bhajis were great though and it was so nice for Miss GF to be able to safely enjoy them too! x

  3. This looks amazing! Can't wait to try it, thanks for linking up :-)

  4. Wow this curry sounds amazing! We all love curries and I especially love how you have added peanuts. Thank you for sharing with #CookBlogShare x

    1. Thanks Kirsty. The first time we made it we didn't have the extra peanuts! Definitely needed them x

  5. Love the sound of this curry! Garam masala, ginger and peanut butter altogether would be awesome :)


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