Chicken Peanut Curry

Serves 6-8

Sue Byrom

ingredients

3 lbs boneless, skinless chicken pieces (or bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
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 (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
2 limes cut into wedges

1
Rinse chicken and pat dry. In a small plastic bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
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 the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
4
Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.

Source: Sue Byrom