Chicken Peanut Curry
Updated, from the recipe archives. First posted 2006.
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.
- 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
1 Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.
2 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 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 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.