The main content

Peanut-Curry Chicken and Rice


  • 1 cup Jasmine, basmati or Texmati rice

  • 1 small bunch scallions, coarsely chopped

  • 1 1-inch piece of ginger, peeled and grated

  • 2 large cloves garlic, grated or finely chopped and mashed into paste

  • 1 small red chili pepper, seeded and chopped

  • 1/2 cup cilantro leaves (a couple of handfuls)

  • 2 rounded tablespoons curry powder (a couple of palmfuls)

  • 1 1/2 cups chicken stock or broth, plus an additional splash, divided

  • 1 tablespoon vegetable oil

  • 4 boneless, skinless chicken breasts or 1 1/2 pounds chicken tenders, cut into bite-size pieces

  • 1/3 cup chunky peanut butter

  • 1 cup Greek-style yogurt


Prepare the rice, according to the package directions.

While the rice cooks, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.

Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to