Curry Chicken with Coconut and Peanuts
π Total Time: 1 hour | π Prep Time: 15 minutes | π Cook Time: 45 minutes
Description:
Brace yourself for a journey through flavors reminiscent of my college days, where the aroma of exotic spices wafted from the kitchen of the Asian restaurant where I toiled. After relentless pleading with my boss, I unearthed the secret to his legendary curry, a recipe I’ve tirelessly honed over the years. Now, I present to you my rendition, hoping it will tantalize your taste buds as much as it does mine!
Nutritional Information (per serving):
- Calories: 370.4
- Fat Content: 20g
- Saturated Fat Content: 8.8g
- Cholesterol Content: 97.1mg
- Sodium Content: 223.8mg
- Carbohydrate Content: 8.4g
- Fiber Content: 2.1g
- Sugar Content: 2.2g
- Protein Content: 35.8g
Ingredients:
- 2 boneless skinless chicken breasts, cubed
- 1 onion, julienned
- 3 cloves garlic, mashed
- 2 tablespoons curry powder
- 1 tablespoon grated ginger
- 3 tablespoons peanut butter
- 1 bunch fresh cilantro, chopped
- 1 cup white wine
- 3 cups water
- Salt, to taste
- White pepper, to taste
- 2 cups coconut milk
- 1 tablespoon cornstarch
- Chopped cilantro and peanuts, for garnish
- Optional: chopped chilies or cayenne, for extra heat
Instructions:
| Step | Instructions |
|---|---|
| 1 | Cut the chicken breasts into cubes and season them with salt and white pepper. |
| 2 | Julienne the onion and mash the garlic cloves. |
| 3 | In a large wok or Dutch oven, heat oil over medium-high heat until it’s just below smoking point. |
| 4 | Add the mashed garlic to the hot oil and stir until golden brown, then quickly add the julienned onions and stir-fry until they soften. |
| 5 | Once the onions are soft, add the seasoned chicken cubes and stir-fry until they’re cooked through and slightly browned. |
| 6 | Pour in the white wine and let it reduce slightly, then add the peanut butter, grated ginger, curry powder, and chopped cilantro. |
| 7 | Stir the ingredients until the peanut butter has melted and everything is well coated. |
| 8 | Add the water and simmer the mixture for about 15 minutes, allowing the flavors to meld together. |
| 9 | Pour in the coconut milk and heat the curry until it’s just below boiling. |
| 10 | In a small bowl, mix the cornstarch with a bit of water to create a slurry, then add it to the curry to thicken as desired. |
| 11 | Serve the curry over steamed rice, garnished with chopped cilantro and peanuts. |
| 12 | For those who enjoy a bit of spice, feel free to add chopped chilies or cayenne to the dish. |
Keywords: Chicken, Poultry, Coconut, Fruit, Nuts, Meat, Asian, Spicy, Easy, Curry, < 60 Mins
Indulge in the symphony of flavors with this Curry Chicken with Coconut and Peanuts recipe, a culinary homage to the tastes of Asia that will transport you to gastronomic bliss!
