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Gluten Free Peanut Butter Chicken

Gluten Free Mummy
A creamy gluten free chicken dish that can be whipped up in a matter of minutes; one of my go-to midweek family meals.
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Servings 4 people


  • 1 tbsp rapeseed oil
  • 4 chicken breast fillets free range, diced
  • 2 garlic cloves crushed
  • 1 onion finely diced
  • 2 tbsp garam masala ensure gluten free
  • 100 g smooth peanut butter ensure gluten free
  • 400 ml tomato passata
  • 400 ml coconut milk
  • salted peanuts to garnish


  • Heat 1 tbsp of rapeseed oil in a deep non-stick pan over a medium heat. Add the onion and cook for 4-5 minutes until softened and translucent.
  • Add the garlic and cook for a further 2-3 minutes until softened.
  • Add the chicken and cook for 4-5 minutes, to seal.
  • Add the garam masala and cook for 1 minute.
  • Stir in the peanut butter, coconut milk and tomato passata. Bring to the boil, then immediately reduce to a simmer.
  • Continue to cook for 30 minutes - at a simmer - until the sauce ahs reduced and thickened to a desirable consistency, and the chicken is cooked through.
  • Serve with basmati rice, garnished with a scattering of salted peanuts.
Keyword chicken, family meals, gluten free, peanut butter