Saturday 17 August 2019 \

 

Chicken Peanut Curry

Try it and you will enjoy the spicy flavor and the fantastic mix of delicious ingredients.

By Hasnaa Hassan / 31 Oct 2013

Today’s recipe comes from the Thai kitchen. Thai food is definitely the best when made by your own palette, so you can add your touches and enrich the taste of your own dish. In this dish, you might add ingredients like coconut milk or red curry paste.

Try it and you will enjoy the spicy flavor and the fantastic mix of delicious ingredients.

Ingredients

3 lbs boneless, skinless chicken pieces, cut into strips

2/3 cup flour

4 Tbsp curry powder

2 teaspoons Kosher salt

1/2 teaspoon freshly ground peppercorns

1/3 cup olive oil

2 Tbsp fresh ginger, minced

2 Tbsp 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 Tbsp lime juice

Method

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

2. Heat oil in a large, heavy pot on medium high heat. Add chicken pieces in batches, but be careful not to 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. When the chicken turns 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. Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste.

Serve with white rice.

 

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