Chicken Peanut Curry – Yum!

It’s been difficult for me to post recipes lately because a. I don’t have my computer right now because it’s broken and the apple store is fixing it. Most of my food pics are on my computer, making it hard to post pics of yummy food! And b. I’ve been in the states and who has time to cook when you can go out to eat? Haha, just kidding! I’ve made some things at home for the fam but again…pics are on my computer so anyway, gotta make do!

Today’s recipe I had the pics for in my email because I made this with my sweet friend Lindsey, and forgot my camera…so Lindsey took the pic with her camera and emailed it to me. So sweet!

This recipe is SO GOOD. We added in broccoli which wasn’t part of the original recipe and ate it on a bed of rice. Seriously guys, TO DIE FOR GOOD! 🙂 You can increase or decrease the amount of spice for your taste. Also if you are allergic to peanuts, try another nut butter! I bet cashew or almond would also taste great!

Chicken Peanut Curry adapted from Simply Recipes


2-3 lbs boneless, skinless chicken pieces, cut into 1 1/2 in.-chunks

1/2 C. flour

4 TBS. curry powder

2 tsp. salt

1/2 tsp. freshly ground peppercorns

½  C. olive oil

2 TBS. fresh ginger, minced (or 1 tsp. dried ginger)

2 TBS. garlic, minced (4-6 cloves or so…)

2 serrano chili peppers, de-veined, minced (keep the seeds for more kick, or leave them out for a milder dish)

4 C. chicken broth

1/2 C. peanut butter

1 tsp. ground coriander

8 green onions, chopped, greens included

1/3 C. each finely chopped mint and cilantro

2 limes cut into wedges

bag of frozen broccoli, thawed somewhat

1 Rinse chicken and pat dry. In a ziplock, 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. Mix in frozen broccoli and simmer just until the broccoli is warmed.  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.

Serves 6-8.


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