Chicken Peanut Curry
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Category
Dinner
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Cusine
African
What do you need?
How to make?
Ingredients
3 pounds boneless, skinless chicken pieces , cut into 1 1/2 inch wide chunks or strips
2/3 cup all purpose flour
4 tablespoons yellow curry powder
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground peppercorns
1/3 cup extra virgin olive oil
2 tablespoons fresh ginger, minced
2 tablespoons garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
2/3 cup peanut butter
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
3 tablespoons lime juice
Directions
Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.
Heat oil in a large, heavy pot or Dutch oven on medium high heat. 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. Remove the chicken from the pot as it cooks and set aside in a bowl.
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.
Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.
Return the chicken to the pot and simmer for 15-25 minutes.
Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.