CHICKEN WITH PEANUT CURRY SAUCE
Steps:
- Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
- While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
- In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Tyler Florence
Categories appetizer
Time 2h35m
Yield 20 skewers
Number Of Ingredients 16
Steps:
- Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
- Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
- Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
CHEF JOHN'S PEANUT CURRY CHICKEN
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
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
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
CHICKEN WITH PEANUT CURRY YOGURT SAUCE
Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
- Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
- Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 19.2 g, Cholesterol 72.1 mg, Fat 25.8 g, Fiber 4.1 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 254 mg, Sugar 10.7 g
CURRY CHICKEN & PEANUT BUTTER SAUCE
Was needing an alternative way for doing chicken & made up this recipe. It has a smooth sauce & gives you the type of heat that you can feel when you swallow but doesn't burn your mouth. Very satisfying!
Provided by NolaCherie
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
- Notes:.
- Can debone chicken after it's cooked & add back to sauce before serving.
- If the sauce gets too thick during cooking, add a little more chicken stock or broth.
- (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).
CHICKEN SATES WITH PEANUT CURRY SAUCE
Steps:
- In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
- Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
- Prepare grill.
- In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.
- Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
- Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satés.
PEANUT CHICKEN CURRY
"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
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 WITH PEANUT CURRY YOGURT SAUCE
Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
- Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
- Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 19.2 g, Cholesterol 72.1 mg, Fat 25.8 g, Fiber 4.1 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 254 mg, Sugar 10.7 g
CHICKEN WITH PEANUT CURRY YOGURT SAUCE
Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
- Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
- Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 19.2 g, Cholesterol 72.1 mg, Fat 25.8 g, Fiber 4.1 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 254 mg, Sugar 10.7 g
CHICKEN WITH PEANUT CURRY YOGURT SAUCE
Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
- Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
- Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 19.2 g, Cholesterol 72.1 mg, Fat 25.8 g, Fiber 4.1 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 254 mg, Sugar 10.7 g
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