3 Creative Ways To Use Peanut Butter In Savoury Dishes

Peanut Butter is one of the world’s most underrated ingredients. Sure we tend to spread in on toast in the mornings or maybe include it in the occasional smoothie. But peanut butter has such a vast untapped potential as an ingredient in dishes.

One of those love-it-or-loathe-it ingredients, Peanut Butter is a staple in most pantries. Whether as a breakfast favourite or a dessert addition, that depends on you. But when was the last time you used peanut butter in your dinner? Since peanut butter is not inherently sweet, it’s an ingredient that lends itself well to savoury dishes and adds a natural creaminess to every bite.

Since peanuts are a great source of proteins and are available in almost every country, they’ve found their way into a number of dishes in different cuisines. Here are 3 simple recipes to get you started on your peanut-ty adventure.

Peanut Chicken Curry

A basic Indian chicken curry, but with a twist that makes it creamy and unique.


  • 1 kg Chicken skinless, bone-in, curry cut
  • 3 Onions roughly diced
  • 8-10 Garlic Cloves peeled
  • 1 inch Ginger
  • 4 Tomatoes roughly diced
  • 3 tablespoon Oil
  • 1 teaspoon Jeera
  • 1 Bay Leaf
  • 2 Cardamom Pods
  • 2 tablespoon garam masala
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp 
  • 1.5 tsp Salt 
  • 1-1.5 cups Water
  • 2-3 Green Chillies
  • ¼ cup Coriander finely chopped


  • Microwave the tomatoes until soft, then puree into a paste.
  • Heat some oil and add jeera, bayleaf, cloves and cardamom.
  • Fry the onions, ginger and garlic with the spices till browned
  • Add tomato puree, masala powders and mix. Cook this for 3-4 minutes till you can see a little oil separating on the sides and top.
  • Add chicken and dry roast it in the masala for a minute or two.
  • Now add your peanut butter and stir to coat. 
  • Add water and mix well. Bring to a boil and then lower the flame and cook this covered for 30-35 minutes till the chicken is tender.

Salata Aswad

A Sudanese eggplant and peanut salad that’s full of flavour and texture. 


  • 400 gms diced tomatoes
  • 90 g peanut butter 
  • 200 g bell peppers
  • 2 garlic cloves
  • 1 onion medium
  • 2 eggplants 
  • 100 ml water
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • Chilli to taste
  • 1 teaspoon paprika
  • Lime
  • Coriander leaves


  • Cut the eggplant into thick slices, sprinkle with salt and allow them to sit for 15 minutes.
  • Pat dry and fry in oil over a high heat. 
  • Finely chop the ginger and garlic and then add in the sliced bell peppers.
  • When softened, add the eggplant to the pan, along with the tomatoes salt, cumin, paprika and pepper. 
  • Bring to a boil and let simmer for about 15 minutes, uncovered.
  • In a bowl combine the lime juice and peanut butter mixture with some water and then add it into the pan.
  • Combine well and let cook for 5 more minutes. Garnish with coriander leaves and enjoy.

Kare Kare

This Philipino dish usually uses offal along with a variety of local vegetables but you can substitute it with any protein of your choice.


  • 1 kg chicken
  • 1 bundle bok choy
  • 1 bundle string beans 
  • 4 pieces eggplants sliced
  • 1 cup ground peanuts
  • ½ cup peanut butter
  • ½ cup toasted ground rice
  • 1 tbsp garlic minced
  • 1 piece onion chopped
  • Salt and pepper to taste


  • In a large pot, bring the water to a boil
  • Put in the chicken followed by the onions and simmer for 30 minutes or until tender.
  • Once the meat is tender, add the ground peanuts, and peanut butter.
  • Add the toasted ground rice and simmer for 5 minutes
  • On a separate pan, saute the garlic then add the bok choy, eggplant, and string beans and cook for 5 minutes
  • Transfer the cooked vegetables to the large pot, season to taste and serve hot with rice or noodles.