Coconut Curry Chicken and Peanuts

Name: Coconut Curry Chicken and Peanuts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 59 milliliters coconut milk, or more if desired; 2 Tbsps curry powder, or to taste, divided; 59 milliliters chopped peanuts; 4 skinless, boneless chicken breast halves, cut into cubes; 2 sweet onions, thinly sliced; 2 Tbsps vegetable oil

Coconut Curry Chicken and Peanuts is a gluten free recipe with 4 servings. One portion of this dish contains roughly 28g of protein, 24g of fat, and a total of 382 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. It works well as a main course. From preparation to the plate, this recipe takes around 55 minutes. Head to the store and pick up butter, peanuts, curry powder, and a few other things to make it today. To use up the peanuts you could follow this main course with the Single-Girl Melty Chocolate Peanut Butter Cake as a dessert.

Instructions

Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions.

Ingredients you will need

Curry Powder

Butter

Onion

Juice

Cooking Oil

Equipment you will use

Frying Pan

Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.

Ingredients you will need

Onion

Juice

Equipment you will use

Slotted Spoon

Frying Pan

Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened.

Ingredients you will need

Chicken Breast

Coconut Milk

Curry Powder

Whole Chicken

Onion

Sauce

Equipment you will use

Frying Pan

Sprinkle with chopped peanuts.

Ingredients you will need

Peanuts

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

2Tbsps

butter 59milliliters

coconut milk, or more if desired 2Tbsps

curry powder, or to taste, divided 59milliliters

chopped peanuts 4

skinless, boneless chicken breast halves, cut into cubes 2

sweet onions, thinly sliced 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.