Chicken Peanut Curry
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

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