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
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 :
CURRIED CHICKEN STEW
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 36.6 g, Cholesterol 39.3 mg, Fat 21.5 g, Fiber 7.2 g, Protein 21.3 g, SaturatedFat 13.8 g, Sodium 358.3 mg, Sugar 7 g
CURRIED PEANUT CHICKEN
"This is a nice change from traditional grilled items," says Jennifer Myers. The Havertown, Pennsylvania reader sprinkles coconut and currants over a tasty combination of chicken and peppers.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the orange juice, peanut butter and curry powder. Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 165° and peppers are tender. , Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.
Nutrition Facts : Calories 424 calories, Fat 20g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 182mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 17g protein.
CURRIED CHICKEN AND VEGETABLE STEW
Make and share this Curried Chicken and Vegetable Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine everything except lemon juice, salt, and cayenne in a slow cooker.
- Cover and cook on low for 5-6 hours.
- Season to taste with lemon juice, salt and cayenne.
Nutrition Facts : Calories 215.9, Fat 2, SaturatedFat 0.5, Cholesterol 49.3, Sodium 302.3, Carbohydrate 25.5, Fiber 5.1, Sugar 6.3, Protein 24.4
CHICKEN AND SWEET POTATO PEANUT STEW
A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Season chicken with 1/2 teaspoon of the salt.
- In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
- Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g
CHICKEN AND PEANUT STEW
Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
- Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
- Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
- Serve stew over rice; sprinkle with nuts.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CURRIED CHICKEN AND PEANUT STEW
I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about 3/4c onion, and I've used less or more celery and carrot depending on what I have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.
Provided by TigerJo
Categories Curries
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
- In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
- Sprinkle with curry powder; mix well.
- Slowly add beer and stir as curry begins to thicken.
- Remove from heat and set aside.
- In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
- Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
- Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
- When all is well combined, add stock and simmer, covered, for 30 minutes.
- Remove bay leaves.
- Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
- Return chicken to stockpot.
- If desired, add sugar and cilantro.
- Taste, adjust seasonings, and serve.
Nutrition Facts : Calories 258.6, Fat 9.8, SaturatedFat 2, Cholesterol 60.9, Sodium 340.5, Carbohydrate 14.5, Fiber 2.1, Sugar 5.8, Protein 25.4
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