Chicken Peanut Curry

Name: Chicken Peanut Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 kilograms boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips; 158 milliliters all purpose flour; 4 Tbsps yellow curry powder; 2 teaspoons sea salt; 1 teaspoons freshly ground peppercorns; 79 milliliters extra virgin olive oil; 2 Tbsps fresh ginger, minced; 2 Tbsps garlic, minced; 2 serrano chili peppers, seeded, de-veined, minced; 946 milliliters chicken broth; 158 milliliters peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar); 1 teaspoon ground coriander seeds; 8 green onions, chopped, greens included; 79 milliliters each finely chopped mint and cilantro; 3 Tbsps lime juice

Chicken Peanut Curry

Chicken Peanut Curry could be just the dairy free recipe you've been looking for. This recipe serves 6. This main course has 633 calories, 59g of protein, and 35g of fat per serving. Not From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up garlic, ginger, peppercorns, and a few other things to make it today. It is an affordable recipe for fans of Indian food. If you like this recipe, you might also like recipes such as Chicken in Peanut Curry, Chicken with Peanut Curry Sauce, and Thai Peanut Curry Chicken.

Instructions

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.

Ingredients you will need

Salt And Pepper

Chicken Pieces

All Purpose Flour

Curry Powder

Whole Chicken

Equipment you will use

Bowl

Sauté chicken pieces:

Ingredients you will need

Chicken Pieces

Heat oil in a large, heavy pot or Dutch oven on medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Chicken Pieces

Equipment you will use

Frying Pan

Remove the chicken from the pot as it cooks and set aside in a bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Broth

Peanut Butter

Chili Pepper

Whole Chicken

Garlic

Ginger

Curry Powder

Base

Equipment you will use

Sauce Pan

Spatula

Frying Pan

Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.

Ingredients you will need

Peanut Butter

Broth

Equipment you will use

Whisk

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

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Serve with coriander and garnishes: Right before serving, add the ground coriander, cilantro, mint and green onions.

Ingredients you will need

Coriander

Green Onions

Cilantro

Mint

Add salt and lime juice to taste.

Ingredients you will need

Lime Juice

Salt

Serve with rice.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

1kilograms

boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips 158milliliters

all purpose flour 4Tbsps

yellow curry powder 2teaspoons

sea salt 1teaspoons

freshly ground peppercorns 79milliliters

extra virgin olive oil 2Tbsps

fresh ginger, minced 2Tbsps

garlic, minced 2

serrano chili peppers, seeded, de-veined, minced 946milliliters

chicken broth 158milliliters

peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)1teaspoon

ground coriander seeds 8

green onions, chopped, greens included 79milliliters

each finely chopped mint and cilantro 3Tbsps

lime juice

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.