The inspiration for this recipe comes 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 level of hotness you want 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 following recipe.
The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.
Chicken Peanut Curry Recipe
Ingredients
- 3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
- 2/3 cup flour
- 4 Tbsp curry powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground peppercorns
- 1/3 cup olive oil
- 2 Tbsp fresh ginger, minced
- 2 Tbsp garlic, minced
- 2 serrano chili peppers, seeded, de-veined, minced
- 4 cups chicken broth
- 2/3 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
- 3 Tbsp lime juice
Read More: Chicken Peanut Curry
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