food and family in salt lake city

Chicken and Peanut Curry

150,000 Star rated Curry.

I don’t know about your kids, or honestly if you even have any (do you?), but my kiddos love peanut butter. One of them will eat it like it’s going out of style. No really, I have to limit his peanut butter intake.

I once found a jar of opened peanut butter and a spoon in his room. He goes through a jar of the stuff every week. In fact, as I was making this curry, I had the measured peanut butter out on the counter, and I had to shew him away from it.

So when I told him dinner had peanut butter in it, he was more than happy to try it. I even got his older brother to try it, and the verdict from the boys was two thumbs up. Actually they said it got 150,000 stars. If you don’t have kids, this translates into a really good rating. So good in fact, that they cleaned their plates, and my peanut butter addict even had seconds.

My husband and I liked it as well. However, having adult tastes, I think I would cut back on the peanut butter next time. I  wanted to taste the coconut just a bit more. So I’d adjust the peanut butter from 1/2 cup to 1/3 cup. I’m not sure if the kids will still give it 150,000 star rating then, but I’ll let you know.

Chicken and Peanut Curry

(Adapted from Williams-Sonoma Collection: Chicken)

Ingredients

2-3 tablespoons canola oil (I used olive oil)
8 Skinless, boneless chicken thighs (I used 2 large skinless boneless chicken breast, cut up)
Salt and freshly ground pepper
2 carrots, sliced ½ inch (12 mm) thick
2 celery stalks, sliced ½ inch (12mm) thick
2 large shallots, chopped (about ½ cup) (I used yellow onion)
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 teaspoons Madras curry powder
3 cups chicken stock
½ cup smooth peanut butter (I’d cut down to 1/3 cup)
1 cup coconut milk (I used Lite coconut milk)
2 tablespoons cornstarch
1 ½ cups medium grain rice, cooked according to package directions (I used Jasmine rice)
¼ lb snow peas, trimmed (I omitted)
¼ cup peanuts, chopped (I omitted)
cilantro, as garnish
In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat. In batches without crowding, add the chicken thighs and cook uncovered, turning once, until lightly browned on both sides, about 6 minutes total. Transfer to a plate and season with salt and pepper.

Add more oil to the pot if needed. Add the carrots and celery and cook uncovered, stirring occasionally, until softened, about 5 minutes. Add shallots, ginger and garlic and cook, stirring, until the shallots soften, about 1 minute. Add the curry powder, stir for 15 seconds, then pour in the stock.

Return chicken to the pot and add water as needed to barely cover. Raise the heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until the chicken shows no sign of pink when cut into at the thickest parts, about 35 minutes. Stir in the peanut butter.

Put in coconut milk in a small bowl, add the cornstarch, and whisk to dissolve. Stir into the pot and bring to a simmer.

To serve, spoon the curry over the rice and top with the snow peas, if desired.

Garnish Tip: Chopped peanuts, fresh cilantro or shredded dried coconut also make good garnishes for the curry.

Makes 4 Servings

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Comments on: "Chicken and Peanut Curry" (3)

  1. […] In honor of leaving, I started to look through the produce drawers in the refrigerator to see what won’t make it while I am gone. I found one and a half zucchini, some ginger, celery, cilantro, carrots, and some other things I don’t care to mention. Don’t worry I didn’t use all of them in these muffins. I used up the zucchini for the muffins, and made Chicken and Peanut Curry with the rest (click here for recipe). […]

  2. scott manning said:

    you know im trying that

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