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
1
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
2
Sauté chicken pieces:
Ingredients you will need
Chicken Pieces
3
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
4
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
5
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
6
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
7
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
8
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
9
Serve with coriander and garnishes: Right before serving, add the ground coriander, cilantro, mint and green onions.
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.