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
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CURRIED CHICKEN AND PEANUT SALAD
Serve this at your next brunch or have a delicious light lunch. Feel free to use a rotisserie chicken. Prep time does not include cooking time for chicken.
Provided by Daily Inspiration S
Categories Chicken
Time 15m
Number Of Ingredients 11
Steps:
- 1. In a large bowl combine yogurt, mayo, curry powder salt and pepper; mix well.
- 2. Fold in chicken, grapes, water chestnuts, celery and bell pepper (if using). Cover and chill thoroughly.
- 3. To serve, line 6 plates with lettuce leaves. Spoon chicken mixture over lettuce leaves. Top with chopped peanuts.
CURRIED CHICKEN SALAD
Also known as coronation chicken salad, this English favorite was created to celebrate the coronation of Queen Elizabeth II in 1953. Combining cooked chicken with a sweet yet spicy curry and chutney mayonnaise, it speaks to the popularity of Indian flavors in the U.K.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, toss together the chicken, onion, coriander, and raisins.
- In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
- In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 cups cubed chicken or 4 to 6 servings
CURRIED FRUIT
Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
- Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
- Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
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
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
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