West African inspired chicken peanut curry with lime, coriander seeds, onion, cilantro, mint, ginger, chili, peanuts and chicken.
The inspiration for this recipe came from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken, you have a great peanut curry dish.
Control the desired sharpness with the amount of chili. We didn’t have serranos when we made this and we wanted it very spicy, so we used 4 fresh large jalapeños instead of the 2 serranos called for in the recipe below.
Video: How to make chicken peanut curry
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Chicken Peanut Curry
Chicken Peanut Curry
ingredients
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3 lb boneless, skinless chicken Chunks (or you can use bones for extra flavor), cut into 1 1/2 inch wide pieces or strips
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2/3 Cup all purpose flour
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4 tablespoon yellow curry powder
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1 1/2 teaspoon sea-salt
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1/2 teaspoon fresh ground peppercorns
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1/3 Cup Extra virgin olive oil
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2 tablespoon fresh gingerchopped
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2 tablespoon garlicchopped
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2 Serrano chilliescored, deveined, chopped
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4 cups chicken soup
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2/3 Cup peanut butter (if using freshly ground peanuts, add 2 teaspoons sugar)
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1 teaspoon ground coriander seeds
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8th green onionschopped, vegetables included
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1/3 Cup each finely chopped mint and coriander
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3 tablespoon lime juice
method
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Turn chicken pieces in seasoned flour:
Rinse chicken and pat dry. In a large bowl, mix together the flour, curry powder, salt and pepper. Toss the chicken pieces for coating.
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Fry chicken pieces:
Heat the oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add chicken pieces in batches, being careful not to overcrowd the pan. Fry 2-4 minutes per side, or until the coating sets and browns a little. While the chicken is cooking, remove it from the pot and set aside in a bowl.
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Build up the curry base with ginger, garlic, chili, broth, peanut butter:
When the chicken is browned, add the ginger, garlic, chili pepper, and 1/2 cup chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine well.
Slowly stir in the peanut butter and remaining 3 1/2 cups of broth, stirring constantly to obtain an even texture.
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Put the chicken in the pot, let it simmer:
Return the chicken to the pot and simmer for 15-25 minutes.
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Serve with cilantro and garnish:
Add the ground coriander, cilantro, mint and green onions just before serving. Season to taste with salt and lime juice. Serve with rice.
Links:
Yellow Curry Meatballs with Kale from Jan’s Sushi Bar
Tom’s Trinidad Chicken Curry from The Pioneer Woman
Thai-style massaman curry with venison by Hunter Angler Gardener Cook
| nutritional information (per serving) | |
|---|---|
| 598 | calories |
| 33g | Fat |
| 19g | carbohydrates |
| 57g | protein |
