Peanut Butter Chicken and Cabbage is a delicious, hearty one-pot dish packed with juicy dark meat, tender cabbage, and a finger-licking curry peanut butter sauce you’ll absolutely love.
This dish is delicious but will make folks scratch their heads and cut their eyes when they learn of the ingredients because chicken and peanut butter is a combo most folks aren’t used too. Lol!
But these well-seasoned chicken thighs, tasty cabbage, and finger-licking peanut butter sauce are sure to win you over, trust me. This dish is the perfect dinner for a cold brisky mid-week winter evening.
My Haitian homie, Devon!
Ok so let me get into the story behind this recipe and how I learned about it! I had a friend (who I call a friend for a season because we were only cool for about 2 years, from 2013-2015 or so) who I kicked it with back in the day.
He wasn’t a chef but a really good cook and was also Haitian. He was a foodie like myself… Listen, this boy loooooved to eat, which was obvious by his big-boned frame. Haha!
I had to be about 26-27 and he was like 33 so one difference I noticed from the jump was that he didn’t believe in wasting money on fast food or eating at a restaurant 2-3 times a week like I did and almost always preferred cooking dinner at home.
This is pretty uncommon for young men, most of us don’t cook and waste our money ordering fast food if we don’t have a partner to cook for us. I even found myself, even as someone who could and loved to cook, blowing money on fast food most nights.
But he didn’t and that’s the major difference I noticed in our age and way of thinking. And as I said earlier he was Haitian (we had a large Afro-Caribbean population in Philly) and so his upbringing was different than the average American.
They pride themselves on coming together as a family and eating dinner. He also wasn’t that Americanized and preferred Haitian food over American food because he was still very connected to his culture.
There was a great value store, called Save A Lot around the corner from where we lived. I lived like 6 blocks from him in the Southwest section of Philadelphia.
Yall when I say homeboy loved this store, I’m talking about that love you have for your momma! LMBBO!! He lived in this store, it was like a peaceful place for him and he would stay in there for like 2 hours sometimes!!!
He would just go through every aisle with his cart analyzing and studying every item in the store. Sometimes when we weren’t together I’d go to Save A Lot to pick up some things for myself and run into him!
If he wasn’t at work or home, there’s a good chance bro was in that store. LMBBO! His love for food and the amount of time he spent in Save A Lot is probably what I remember most about our friendship.
Anyway, this dish out of all the dishes he made for me stood out, probably because of its uniqueness. It’s not every day you hear of dishes with peanut butter and chicken.
So I found that fascinating and I was a little skeptical about eating it but I trusted him when he said it was good because he was a pretty solid cook. If anyone knows me they know I’m not the biggest fan of peanut butter.
So it threw me for a loop when I saw him smothering chicken in it. Lol! What made me not completely lose myself was all the other ingredients he added which I figured would dilute the peanut butter flavor which it does.
So if you’re like me and afraid that this dish will taste too much like peanut butter, don’t worry it doesn’t. All the ingredients combined create a unique amazing flavor that I think you’ll love.
I enjoyed it so much the first time I tried it which was over a bed of white rice, that I literally PAID HIM TO make it again for one of my friends who lived on his block, and my mom and I. I later took his recipe and tweaked it a bit to make it mind.
I then shared the recipe with my PBJ’s on YouTube so check the video out below if you’re a visual learner. Now let me get into the ingredients and touch on a few things you all need to know about this dish.
How to clean and prepare the thighs
When I prepare the chicken, I first start off by removing the skin and excess fat. I then soak my thighs in either salt water, vinegar water, or lemon water. I usually go with salt or lemon water.
Make sure you use enough water to cover the chicken by 2 inches, and a tablespoon of salt, vinegar, or lemon juice per quart of water.
Let the chicken soak for 20-25 minutes, scrub them well using your hands, and give them a nice rinse. Make sure to pat them dry before seasonings them. You dont want a volcanic explosion once you add them to the pot of oil.
I then debone the thighs and when doing so I cut as close to the bone as possible to avoid wasting chicken meat. Then, chop the chicken into small pieces.
*Recipe update: I’ve since found that, searing the chicken, then deboning it once it’s done is far easier. So you might want to sear the chicken then remove the bones and chop it up afterward.*
Bone-in chicken thighs vs Boneless chicken thighs
I had a few of my subscribers ask me why didn’t I just use boneless chicken thighs to save time and avoid having to remove the skin, fat, and bones. I’ve made this dish plenty of times and have used boneless chicken thighs.
However, I was told by Devon to use bone-in thighs because they have more flavor. You won’t notice a major difference but I think some of the little remaining pieces of skin, fat, and gristle adds flavor to the dish and makes the dish even more tasty.
AGAIN, using boneless chicken thighs are a great option and I would recommend it. I myself like to add a bone or two, some grissle, and fat. But you can go with the boneless thighs to save time.
The broth and coconut milk
So this is the main modification I made to the recipe. He would just add water to loosen the peanut butter and simmer the cabbage in as you can see me doing in the old YouTube video from 2015.
I’ve updated the recipe since then and decided to add more flavor to the sauce with chicken broth and coconut milk. If you don’t have either, using water is COMPLETELY FINE!! It may not have as much flavor but will still be pretty good.
Ingredients you’ll need:
- Meat: Bone-in Chicken Thighs
- Vegetables: Cabbage, Onions, Green Peppers, Red Peppers, and Garlic.
- Seasonings: Salt, Curry Powder, Garlic Powder, Onion Powder, Sugar, Black Pepper, Crushed Red Pepper Flakes.
- Condiments: Peanut Butter and Ketchup..
- Other: Chicken broth and Coconut Milk.
How to make curry peanut butter chicken
- Place chicken in a large bowl, add in enough water to cover the chicken by 2 inches, then sprinkle in a tablespoon of salt and soak for 20-25 minutes.
- Scrub, rinse, and then pat dry.
- Remove fat and skin from chicken, then debone it.
- Chop it up into small pieces and season the chicken with everything except the curry and crushed red peppers.
- Place a pot over medium-high heat and add in the oil.
- After 2 minutes, add in the chicken and fry until no longer pink, about 8 minutes.
- Meanwhile, chop up the cabbage and vegetables into small pieces.
- Once the chicken is done, remove it and set aside.
- Then add chopped vegetables and minced garlic and saute for 4 minutes.
- Reduce heat to medium, then add the cabbage, peanut butter, ketchup, milk, curry powder, and broth, then stir well.
- Add in the chicken, cover with a lid, leaving a small crack on the side, and simmer for 45 minutes or until sauce thickens.
- Stir periodically to avoid sticking, and sprinkle in crushed red peppers once done.
Curry Peanut Butter Chicken Video
Tips for best results:
- Cook then debone: Raw chicken thighs are kind of greasy which can lead to the knife sliding and you cutting yourself. So, cutting them after they’re done is an easier and safer option.
What to Serve with Curried Peanut Butter Chicken
- White rice: White rice is what Devon served it over. White rice is perfect because it has a neutral taste that goes with everything and doesn’t alter the flavor of a dish. I use White Success 10 Minute rice.
- Mashed potatoes: Mashed potatoes just like white rice, go great with this dish because it’s a side dish that has a neutral taste and doesn’t alter the flavor. .
- Egg Noodles: Egg noodles maybe another option. I haven’t tried it with egg noodles yet but because of it’s neutral flavor I’m pretty certain it will taste pretty good with this dish.
Storage and reheating
- How to store this dish? This dish can last for up to 5 days as long as it’s tightly sealed in something like a tupperware bowl and stored in the refrigerator. You can seal it with a lid, aluminum foil, or plastic wrap.
- Can you freeze it? This dish can be stored in the freezer but it’s best eaten within 5 days while the cabbage still has a “bite” to it. If stored in the freezer for too long, the cabbage may become soggy and limp once it unthaws.
- How to reheat it in a pot: You can easily reheat this dish it in a pot under a lid over medium heat; add a pinch of coconut milk or water if necessary to loosen it up if the sauce if it has stiffened while in the refrigerator. Let it simmer for 15-20 minutes or until hot.
- How to reheat it in a microwave: You can also reheat it in the microwave. Just place it inside a microwave proof dish and heat it up for 3-4 minutes. Stir it half way through so all parts get warm.
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Frequently Asked Questions
- Do you have to wash the cabbage? No, even though I did in the YouTube video I posted. The inner pieces of cabbage are protected by the outer layers so cleaning it isn’t necessary at all.
- How long does it last? This dish can last for up to 5 days as long as it’s tightly sealed and in the coldest part of the refrigerator at the top as I said and for up for a few months if stored in the freezer.
Cookware & utensils you’ll need:
- Large Pot: To cook the dish in.
- Big spoon: To stir everything in while in the pot and to serve.
- Knife: To remove the chicken skin and fat, and chop the vegetables.
- Measuring Cups: To accurately measure the broth and milk.
- Measuring Spoons: To measure the seasonings.
Alright, yall.. give this recipe a shot and please give me a high rating IF YOU LIKE IT! And don’t forget to let others know about the dish by sharing it.
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Enjoy, later!
PBJ~
Curry Peanut Butter Chicken And Cabbage (Over Rice)
- Prep Time: 30 Mins
- Cook Time: 40 Mins
- Total Time: 1 Hr 10 Mins
- Yield: 6
- Category: Poultry
- Method: American
- Cuisine: African
Description
A delicious hearty one-pot dish packed with juicy dark meat, cabbage, and a curry peanut butter sauce.
Ingredients
- 1.5 Lbs Bone-in Chicken Thighs
- 1 Lb Cabbage
- 1 Cup Onions, chopped
- 1/2 Cup Green Bell Peppers
- 1/2 Cup Red Peppers
- 2 Tsps Minced Garlic
- 2 Tbs Vegetable Oil
- 2 Cups Chicken Broth
- 1 Cup Coconut Milk
- 1/4 Cup Peanut Butter
- 1/4 Cup Ketchup
- 1/4 Cup Curry Powder
- 1 Tbs Sugar
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 /4 Tsp Black Pepper
- 1/4 Tsp Crushed Red Pepper Flakes
Instructions
- Place chicken in a large bowl, add in enough water to cover the chicken by 2 inches, then sprinkle in a tablespoon of salt and soak for 20-25 minutes.
- Scrub, rinse, and then pat dry.
- Remove fat and skin from chicken, then debone it.
- Chop it up into small pieces and season the chicken with everything except the curry and crushed red peppers.
- Place a pot over medium-high heat and add in the oil.
- Â After 2 minutes, add in the chicken and fry until no longer pink, about 8 minutes.
- Â Meanwhile, chop up the cabbage and vegetables into small pieces.
- Â Once the chicken is done, remove it and set aside.
- Then add chopped vegetables and minced garlic and saute for 4 minutes.
- Â Reduce heat to medium, then add the cabbage, peanut butter, ketchup, milk, curry powder, and broth, then stir well.
- Add in the chicken, cover with a lid, leaving a small crack on the side, and simmer for 45 minutes or until sauce thickens.
- Stir periodically to avoid sticking, and sprinkle in crushed red peppers once done.
