Peanut Butter Chicken with Chile

From: Spicy Art Mama

On Jul 9, 2008

Purists beware - I took some shortcuts, but this dish still turned out delicious and I saved some time. I used a whole bag of frozen, precut onions instead of chopping up 2 medium onions. Not part of the original plan, but I discovered too late that we were out of fresh garlic cloves, so I used chipped garlic in a bottle instead. I increased the pepper amount to make it just a little hotter. I couldn't find coriander anywhere in the spice aisle. After hurriedly getting to DH to Google coriander as I held my cell phone in the store awaiting the answer, I discovered that a rough translation was coriander = cilantro. I bought fresh cilantro after that mystery was solved and it worked great after I chopped it through the food processor. I also added just a hint of white wine to taste. Mmmm...it was yummy!

From: Kelly M.

On Oct 27, 2005

This was very good. I had to cut the recipe way down, and used bone in chicken thighs. The sauce if full of flavor. Next time I might add a little chicken broth to thin the sauce just a little. I served it as it was and was left with sauce to dip some bread. I love peanut butter and could definitely taste a hint of it in the sauce. I will make this one again, so easy!

From: LonghornMama

On Mar 9, 2005

Yum! A wonderfully flavored dish. Chicken stays moist, sauce is creamy, slightly spicy and easy to make. I used chicken legs though I think it would be very good with breasts as well, especially since white meat usually needs some flavor and moisture and this recipe provides both. Thanks, Paula, for a new favorite!

From: Evie*

On Jan 19, 2006

We really liked the flavours in this simple to put together dish. I used chicken breasts and served on rice, love the 'kick' from the pepper flakes.