Chicken Curry With Bananas Raisins And Peanuts Recipes

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CHEF JOHN'S PEANUT CURRY CHICKEN



Chef John's Peanut Curry Chicken image

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  • Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
  • Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
  • Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
  • Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
  • Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

PEANUT CURRY WITH CHICKEN AND BASIL



Peanut Curry with Chicken and Basil image

Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.

Provided by Mason Atom Wolak

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons sesame oil, divided
4 cloves garlic, minced
30 leaves Thai basil, thinly sliced
1 medium onion, diced
1 pound skinless, boneless chicken breasts, thinly sliced
½ tablespoon chile powder
1 (8 ounce) package mushrooms, diced
1 cup sliced bamboo shoots, drained
3 teaspoons red curry paste
1 (14 ounce) can coconut milk, divided
⅓ cup creamy peanut butter, or more to taste
1 tablespoon curry powder
1 ½ tablespoons brown sugar

Steps:

  • Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
  • Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
  • Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
  • Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.

Nutrition Facts : Calories 601.3 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 45.4 g, Fiber 4.9 g, Protein 34.2 g, SaturatedFat 23.1 g, Sodium 248.9 mg, Sugar 10 g

CHICKEN AND BANANA CURRY



Chicken and Banana Curry image

Provided by Food Network

Categories     main-dish

Time P1DT1h25m

Yield 4 servings

Number Of Ingredients 22

2 cups low-fat plain yogurt
1 cup fresh cilantro, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic
Sea salt
Freshly ground black pepper
2 chicken breasts
1/2 cup slivered almonds
2 tablespoons extra-virgin olive oil
5 cloves garlic, crushed
2 large onions, finely chopped
2 tablespoons all-purpose flour
Freshly cracked pepper
2 tablespoons hot curry powder
1/2 cup dark raisins
2 tablespoons hot mango chutney
2 tablespoons brown sugar
1 teaspoon ground turmeric
Juice of 1 large lemon
1 cup chicken stock
2 ripe bananas, sliced
Sweet shredded coconut, for garnish

Steps:

  • For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
  • For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
  • Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
  • Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
  • For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
  • Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
  • Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
  • Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

COCONUT, CHICKEN AND BANANA CURRY



Coconut, Chicken and Banana Curry image

Moist, tender pieces of chicken in a rich almond, coconut and banana sauce-always a dinner winner in my house. Serve with boiled rice.

Provided by Lene8655

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon garam masala
1 tablespoon vegetable oil
8 boneless skinless chicken thighs
1 large onion, thinly sliced
2 tomatoes, roughly chopped
450 ml chicken stock
2 tablespoons hot curry paste
150 ml double cream
50 g ground almonds
25 g desiccated coconut
2 large bananas
2 tablespoons roughly chopped fresh coriander
1 lemon, cut into wedges to garnish

Steps:

  • Mix together the chicken pieces, garam masala and some salt and pepper. Heat the oil in a large pan and add the chicken and onion and cook for 10 minutes, stirring occasionally until golden brown.
  • Add the tomatoes and cook for 2 minutes until beginning to soften. Pour in the stock, stir in the curry paste, then bring to the boil and simmer for 10 minutes.
  • Stir in the cream, almonds and coconut. Peel the bananas and cut into 2cm thick slices. Add to the pan, Season with salt and pepper to taste and simmer for 5 minutes until the bananas are just tender.
  • Divide between 4 plates and serve each with boiled rice, a sprinkle of fresh coriander and a wedge of lemon for squeezing over.

Nutrition Facts : Calories 568.8, Fat 33.1, SaturatedFat 13.3, Cholesterol 170.4, Sodium 321.8, Carbohydrate 35.7, Fiber 6.8, Sugar 16.6, Protein 35.9

GREAT CURRY IN A HURRY



Great Curry in a Hurry image

Categories     Chicken     Poultry     Sauté     Curry     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 tablespoons butter
4 boneless chicken breast halves with skin
4 teaspoons curry powder
3 tablespoons brandy
2 teaspoons flour
1/2 cup canned low-salt chicken broth
1/2 cup whipping cream
3 tablespoons Major Grey's mango chutney

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate. Pour off all but 1 tablespoon drippings. Add curry powder to skillet and stir until fragrant, about 30 seconds. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.

CHICKEN CURRY



Chicken Curry image

Accompany curry with pappadams and chutney. This particular combination of spices, which includes cardamom and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste.

Provided by - Carla -

Categories     Curries

Time 1h47m

Yield 4 serving(s)

Number Of Ingredients 25

2 1/2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/8 teaspoon red pepper flakes, crushed
1/2 teaspoon turmeric
1/2 teaspoon ginger, ground
1 pinch clove, ground
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 whole boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons butter (or ghee)
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
3 medium onions, halved and thinly sliced
2 whole cinnamon sticks, about 3-inches long
1 bay leaf
3 cardamom pods
2 cups whole canned tomatoes, peeled and seeded with juices
1 1/2 cups homemade chicken stock or 1 1/2 cups low-sodium chicken stock
1/4 cup plain yogurt
3/4 cup golden raisin, roughly chopped
1/2 cup fresh cilantro, chopped
to taste pappadams, for serving
to taste basmati rice, Cooked, for serving
to taste cashews, Chopped, for garnish
to taste mango chutney, for garnish

Steps:

  • In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
  • Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
  • Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
  • Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
  • Remove chicken.
  • Set aside. Reduce heat, and add ginger, garlic, and onions.
  • Cook until softened and deep-brown in color, 8 to 10 minutes.
  • Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
  • Add tomatoes, chicken stock, and cooked chicken.
  • Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
  • Meanwhile, toast pappadams.
  • Reduce heat to low, and stir in yogurt and raisins.
  • Cook until warmed throughout; add cilantro.
  • Serve with basmati rice, and garnish with cashews.

Nutrition Facts : Calories 360.1, Fat 10.7, SaturatedFat 4.9, Cholesterol 93.2, Sodium 1251.6, Carbohydrate 38, Fiber 4.6, Sugar 23.5, Protein 31.1

PEANUT CHICKEN CURRY



Peanut Chicken Curry image

"To make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic," suggests Eilley Brandlin of Arcadia, California. "I serve it with jasmine rice."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup sliced fresh baby carrots
1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 cup chicken broth
2 plum tomatoes, seeded and chopped
4 cups thinly sliced rotisserie chicken
1 can (13.66 ounces) coconut milk
1/3 cup creamy peanut butter
3 teaspoons curry powder
Hot cooked rice

Steps:

  • In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

Nutrition Facts :

CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS



CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS image

Categories     Chicken     Nut     Banana

Yield 2-3

Number Of Ingredients 18

2 tablespoons safflower or vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 tablespoon minced ginger
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt
4 teaspoons curry powder
1 teaspoon coriander
1/2 teaspoon turmeric
Pinch cayenne
2 tablespoons raisins
1 can coconut milk (lite is fine but regular is better)
3/4 cup water
Juice of half a lemon
Dash of fish sauce (optional)
1 tablespoon chopped fresh cilantro (optional)
2 bananas, cut into 1/2-inch slices
1/4 cup roasted salted peanuts, chopped

Steps:

  • In a large pan over medium heat, sauté the onion for 8 minutes, until translucent, stirring frequently. Add the ginger and the garlic, and sauté another 2 minutes. Add 1/2 teaspon salt. Push the vegetables to the side. Add the chicken to the empty space you created. Sprinkle with salt and let chicken brown slightly, 2-3 minutes a side, flipping once. (This doesn't have to be perfect.) Add the curry powder, coriander, turmeric, and cayenne, and stir them into the chicken and onions, until fragrant. Add the raisins, coconut milk, and water. Bring the stew to a boil, then cover and lower the heat so it simmers, and let cook for 5 minutes. Remove the cover and cook 5 more minutes. Stir in the lemon juice and cilantro and fish sauce if using. Add the banana slices and gently stir them in, letting them warm for about 2 minutes. Be careful not to smush them. Taste for salt, adding more if needed. Serve the curry over rice with the chopped peanuts on top.

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