Peanut Butter Curry

PEANUT BUTTER CURRY - Misadventurous Mummy

One of my best finds when I originally started Slimming World was a forum on that contained loads of recipes. The poster, Bilsat, who’s real name is Pete, regularly posted recipes and he was kind enough to allow me to publish some of them on my blog. Quite a few of the recipes on here will be of Pete’s design, but I will always credit him. He deserves the recognition for such amazing dishes!

One such recipe is this: the peanut butter curry. It’s without a doubt one of his more famous recipes with everyone who tries it, loving it. It’s a recipe I frequently make, even when I’m not on plan, it is that good. It;s super easy to double the portions too, to make for a party or get together. It’s easy to make, delicious tasting, and worth every syn. It also freezes very well but does seem to get hotter after it’s been frozen, so do bare this in mind if you are sensitive to spice. If you prefer a vegetarian meal, just omit the chicken, in favour of extra veggies.

As always, protect your weight loss by double checking syn values. Especially check your brand of peanut butter, as some can be five syns per tbsp as opposed to 4.5.

Peanut Butter Curry

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2-4

Syns per serving: 2.5-4.5

Peanut Butter Curry


  • 150g chicken
  • 1 onion
  • 1 chilli, chopped and deseeded
  • 1 herb stockpot
  • 1tsp cumin
  • 1tsp coriander
  • 1tsp turmeric
  • 1tbsp Madras curry powder
  • 1tbsp sweetener
  • 2 garlic cloves
  • 2 tbsp smooth or crunchy peanut butter (4.5 per level tbsp)
  • 2cm piece of ginger, grated
  • 200ml hot water
  • 400g chopped tomatoes
  • Handful of coriander
  • (I also use peppers and mushrooms to bulk up my speed foods and chuck them in with the onions)


  1. In a frying pan sprayed with Fry Light, cook the chicken until browned, remove and set aside.
  2. Spray the frying pan again with Fry Light, cook onion, garlic, ginger & chilli until soft (adding the peppers and mushrooms if using).
  3. Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes then add the chicken, tomatoes & sweetener, cook for 10 mins.
  4. Place the stockpot on top of the cooking food and allow to infuse.
  5. Add the peanut butter and the 200ml of water mix well & cook on a medium heat until the chicken is hot, and the sauce has thickened, sprinkle the coriander over the food.
  6. Serve on a bed of rice.
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What low syn meal will you keep eating off-plan? Have you tried making this? Let me know in the comments below!


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