Monday, September 22, 2014

Chicken Peanut Curry (Peanut Butter Chicken Curry)

I love the fact that people experiment with ingredients and the possible flavour combinations.  From my own experience I can tell you that some work well and some should never be repeated. 
Well, while I am not quite sure where the original recipe came from and who thought that this combination of ingredients would produce what can only be described as a flavour party for the tastebuds.  But I thank them.....  Who would have thought one of the worlds' most favourite sandwich spread, Peanut Butter, yes Peanut Butter, could be such an integral ingredient.
The Jalepeno Chilli gave the creamy flavour a nice little kick of chilli which was really only evident in the aftertaste, use more or less of these to suit your chilli threshold.
This dish, now known humbly as Peanut Butter Chicken Curry in our house, will be a regular on the menu.  Not only are the flavours magnificient, I don't think I have mentioned that, but it's incrediably easy considering there is no pre-prepared curry paste or packet mix used at all. It's cooked from scratch and can be on the table within the hour.

Chicken Peanut Curry
(recipe adapted from Simply 
Serves: 8
ProPoints per Serve: 9

1.2 kilograms skinless chicken thigh,  cut into 2 cm cubes
1/2 cup flour
4 tablespoons curry powder
2 teaspoons salt
1/2 teaspoon freshly ground peppercorns
1/4 cup cup oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
4 - 6 fresh Jalepeno chilli, seeded, de-veined, minced
6 - 8 cups chicken stock
2/3 cup light (low fat) peanut butter
1 teaspoon ground coriander
8 spring onions, chopped
1/3 cup finely chopped mint
1/3 cup finely chopped coriander
3 tablespoons lime juice

Rinse chicken and pat dry. In a large bowl or large zip lock bag, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Heat oil in a large heavy pot or frying pan on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

To the same pan add the ginger, garlic, chilli and 1/2 cup of the chicken stock to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining chicken stock slowly, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, spring onions, mint and coriander. Add lime juice to taste.
Serve with rice. (Add 3 ProPoints per 1/2 cup of steamed rice.)

(Click here for a printable version of this recipe)

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