Curry Chicken with Coconut and Peanuts Recipe #37139
When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.
by canarygirl
1 hour | 15 min prep
SERVES 6
- 2 lbs boneless skinless chicken
- 1 large onion
- 3 cloves garlic
- 2 tablespoons peanut oil
- 1 beef double bouillon cubes (Knorr)
- 3 tablespoons curry powder
- 1 tablespoon minced ginger
- 3 tablespoons peanut butter
- 1 tablespoon chopped cilantro
- 1 glass white wine
- 2 cups water
- salt
- white pepper
- 7 ounces coconut milk
- cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)
- Cut chicken into cubes, and sprinkle with salt and pepper.
- Slice onion in julienne, and mash garlic.
- In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
- Add garlic and stirfry til golden, and quickly add onions, and stir.
- When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
- Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
- Stir to coat well, and until peanut butter has melted.
- Add water, and simmer about 15 minutes, or until flavors have blended well.
- Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
- Serve over steamed rice, with chopped cilantro and peanuts to garnish.
- I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
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5 stars