Peanut Chicken Curry with Sweet Potato and Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Chicken thighs simmered in a rich peanut sauce with sweet potato and bell peppers, balanced with warming spices and a hint of smokiness. This senegalese-inspired quick meals ready in about 60 minutes pairs chicken thighs, peanut butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb chicken thighs
• 2 tbsp peanut butter
• 1 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 1 red bell pepper
• 1.5 cups sweet potato
• 2 cups chicken broth
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 3 minced garlic cloves, and cook for 3 minutes until golden.
2. Step 2: Add 1.5 lb chicken thighs, skin and bones intact, and brown on both sides for 5 minutes until golden brown.
3. Step 3: Stir in 2 tbsp peanut butter and cook for 2 minutes, then add 1 sliced red bell pepper, 1.5 cups cubed sweet potato, 2 cups chicken broth, 1 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a simmer, cover, and cook on low heat for 30 minutes until chicken is tender and sweet potato is soft. Discard chicken bones and skin, then sprinkle with 1/4 cup chopped cilantro before serving.