Chicken Peanut Curry
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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
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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
- 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
Method
1 Rinse chicken and pat dry. In a small sturdy paper 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 the 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.
Yield: Serves 6-8.
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For very Indian tasting curry powder, lightly fry in 1tsp of oil the following at low flame:
2 inches cinnamon stick, 1 green cardamom (whole but crushed-so that it does not splatter), 4-5 cloves, 1/2 tsp cumin seeds, 5-6 black pepper corns. Fry until your kitchen fills with a pleasant aroma of spices.
Grind the fried spices without water. Use as much as you need and store the rest in air tight container in the fridge for upto 15 days! To make it more hot, add 1-2 Indian red chillies or Thai red pepper (dry) while frying.