Name: Chicken Peanut Curry
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 pounds boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips -; 2/3 cup all purpose flour -; 4 tablespoons yellow curry powder -; 1 1/2 teaspoons sea salt -; 1/2 teaspoon freshly ground peppercorns -; 1/3 cup extra virgin olive oil -; 2 tablespoons fresh ginger, minced -; 2 tablespoons garlic, minced -; 2 serrano chili peppers, seeded, de-veined, minced -; 4 cups chicken broth -; 2/3 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar) -; 1 teaspoon ground coriander seeds -; 8 green onions, chopped, greens included -; 1/3 cup each finely chopped mint and cilantro -; 3 tablespoons lime juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Peanut Curry

1. 3 pounds boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips -

2. 2/3 cup all purpose flour -

3. 4 tablespoons yellow curry powder -

4. 1 1/2 teaspoons sea salt -

5. 1/2 teaspoon freshly ground peppercorns -

6. 1/3 cup extra virgin olive oil -

7. 2 tablespoons fresh ginger, minced -

8. 2 tablespoons garlic, minced -

9. 2 serrano chili peppers, seeded, de-veined, minced -

10. 4 cups chicken broth -

11. 2/3 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar) -

12. 1 teaspoon ground coriander seeds -

13. 8 green onions, chopped, greens included -

14. 1/3 cup each finely chopped mint and cilantro -

15. 3 tablespoons lime juice -

How to cook deliciously - Chicken Peanut Curry

1. Stage

Coat chicken pieces in seasoned flour: Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

2. Stage

Sauté chicken pieces: Heat oil in a large, heavy pot or Dutch oven on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

3. Stage

Build curry base with ginger, garlic, chili, broth, peanut butter: When the chicken has all been browned, add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.

4. Stage

Add chicken to pot, simmer: Return the chicken to the pot and simmer for 15-25 minutes.

5. Stage

Serve with coriander and garnishes: Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice. Links: Yellow Curry Meatballs with Kale , from Jan's Sushi Bar Tom's Trinidad Chicken Curry , from The Pioneer Woman Thai-style Massaman Curry with Venison , from Hunter Angler Gardener Cook