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
BELLPEPPER PEANUT CURRY
Make and share this Bellpepper Peanut Curry recipe from Food.com.
Provided by Vasuishere
Categories Curries
Time 30m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 19
Steps:
- Fry peanuts, star anise, cinnamon, fenugreek seeds, channa dal, jeera, cumin seeds in a little oil.
- Add shredded coconut to the fried items and grind in mixer. Now spice mix is ready. Keep aside.
- Put diced bell pepper in bowl with 1/2 spoon oil and microwave for 3 minutes.
- Heat oil, fry onions. After a minute add tomato, turmeric, hing, ginger, garlic paste, green chillies and cilantro. fry for 2 minutes in full heat.
- Let it cook and then grind separately. Now tomato base is ready.
- Add tomato base, spice mix and microwaved bell pepper to kadai and cook for 10 minutes.
- Bell pepper peanut curry is ready.
- You can add boiled potatoes or boiled carrot if red bell pepper is unavailable.
Nutrition Facts : Calories 274.3, Fat 15.9, SaturatedFat 2.9, Sodium 3525, Carbohydrate 31.8, Fiber 8, Sugar 18.6, Protein 6
CURRIED PEANUTS
I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.
Nutrition Facts :
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- First, add the onion, garlic, ginger and chicken breast chunks to the pot and sauté them shortly until the chicken breast has some color. Don't cook the chicken breast through at this point as it will stay in the pot and might become dry if seared for too long.
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