CILANTRO CHICKEN WITH PEANUTS
Simple chicken stir-fry with napa cabbage. Garnish with cilantro sprigs and lime wedges if desired.
Provided by CURTONA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
- Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
- Spoon chicken stir-fry over cabbage to serve.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 8.3 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 238.3 mg, Sugar 2.5 g
CURRY CHICKEN WITH COCONUT AND PEANUTS
When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.
Provided by canarygirl
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into cubes, and sprinkle with salt and pepper.
- Slice onion in julienne, and mash garlic.
- In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
- Add garlic and stirfry til golden, and quickly add onions, and stir.
- When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
- Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
- Stir to coat well, and until peanut butter has melted.
- Add water, and simmer about 15 minutes, or until flavors have blended well.
- Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
- Serve over steamed rice, with chopped cilantro and peanuts to garnish.
- I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
Nutrition Facts : Calories 370.4, Fat 20, SaturatedFat 8.8, Cholesterol 97.1, Sodium 223.8, Carbohydrate 8.4, Fiber 2.1, Sugar 2.2, Protein 35.8
CHICKEN IN PEANUT CURRY
This is a favorite family recipe we received from a good friend. One batch is never enough! The recipe is so versatile that you can add tofu, mushrooms, or any other vegetables to your liking!
Provided by Fair weather cook
Categories Curries
Time 25m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
- Set aside and cool adding cornstarch to thicken.
- While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
- Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
- Combine the garlic, onion and chicken with the sauce and heat.
- Spoon the chicken peanut curry over rice and enjoy.
CURRY CHICKEN WITH CILANTRO LIME SAUCE
Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
- In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
- In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
BAKED CURRY CHICKEN TOPPED WITH PEANUTS & CILANTRO
Categories Chicken Breakfast Bake Christmas Quick & Easy Stuffing/Dressing Vegan
Yield 1 4
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees. Place 4 chicken thighs skin-up in a baking dish. Season with salt & pepper. Chop up the celery, onion, and garlic. Heat coconut oil in a sauté pan over medium heat and add the celery and onions. Cook for about 10 minutes. Add the garlic, cook for 2 more minutes, then add the curry, chili powder, and paprika. Stir in the spices and add the can of tomatoes. Simmer for about 5 minutes, then remove from heat. Pour the sauce over the chicken, covering all the sides. Cover the dish with foil and bake for 50 minutes. Remove from the oven and serve each chicken thigh with an extra scoop of sauce on top. Garnish with chopped cilantro and a sprinkle of peanuts. Tip: If you have the funds, buy organic chicken.
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