West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
- 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 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.