Peanut Chicken Curry
Sue Byrom
ingredients
- 3 lbs boneless, skinless chicken pieces, cut into 1 1/2 inch chunks or strips
- 1/2 cup flour
- 4 Tbsp curry powder
- 2 t. Kosher salt
- 1/2 t. freshly ground pepper
- 1/2 cup olive oil
- 2 Tbsp fresh ginger, minced
- 2 Tbsp garlic, minced
- 2 serrano chili peppers, seeded, de-veined, minced
- 4 cups chicken broth
- 1/2 cup peanut butter
- 1 teaspoon ground coriander seeds
- 8 green onions, chopped, greens included
- 1/3 cup each finely chopped mint and cilantro
- 2 limes cut into wedges
directions
- 1
Rinse chicken and pat dry. In a small plastic bag, combine the flour, curry powder, salt and pepper. Shake well. Add chicken pieces and shake to coat.
- 2
Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
- 3
Add peanut butter, stirring quickly to incorporate it with the chicken. Add remaining 3 1/2 cups of broth slowly, stirring continuously for an even texture. Let simmer for 10 minutes. Before serving, add the coriander and green onions. Salt to taste.
- 4
Serve with rice. Top with fresh cilantro and mint. Squeeze lime juice over as well.
Source: Sue Byrom
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