- 1 cup tomato puree
- 1/2 cup smooth peanut butter
- 1/2 cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
- 1 pound skinless, boneless chicken breast cutlets, pounded flat
- 1 pinch salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/4 cup water, or as needed (optional)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped unsalted peanuts
- Thoroughly mix tomato puree, peanut butter, orange juice, soy sauce, and honey in a bowl. Stir ginger and curry powder into the tomato mixture.
- Season chicken cutlets with salt and black pepper.
- Heat olive oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side. Pour the tomato mixture over the chicken, reduce heat to medium-low, and place a cover on the skillet; cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. Add water as needed to thin sauce if it gets too thick.
- Sprinkle parsley and peanuts over the chicken to serve.