West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
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.
How to Make Chicken Peanut Curry
Chicken Peanut Curry Recipe
- Prep time: 15 minutes
- Cook time: 45 minutes
- Yield: Serves 6-8
Ingredients
- 3 pounds 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 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 (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 tablespoons lime juice
Method
1 Coat chicken pieces in seasoned flour: Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.
2 Sauté chicken pieces: 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.
3 Build curry base with ginger, garlic, chili, broth, peanut butter: 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.
4 Add chicken to pot, simmer: Return the chicken to the pot and simmer for 15-25 minutes.
5 Serve with coriander and garnishes: Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. 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, from Hunter Angler Gardener Cook
