Chicken Peanut Curry

This is one of our favorite recipes. I made it just the other night, and with the exception of the mint we had everything ready to go. You can find the recipe at this link:

http://simplyrecipes.com/recipes/chicken_peanut_curry/

This recipe is a little bit more involved than I usually make, but not that I have made it a few times it goes a bit faster. The biggest hint that I can give you is to do all the prep before you start cooking.

INGREDIENTS

• 3lbs boneless, skinless chicken pieces (or you can use bone in for added flavor) cut into 1 1/2 inch wide chunks
• 1/2 c flour
• 4 T curry powder (our favorite is Hot Madras)
• 2 t kosher salt
• 1/2 t pepper
• 1/2 olive oil (I cut this way down... i probably only use a few table spoons)
• 2 T fresh ginger, minced
• 2 T garlic, minced
• 2 serrano chili peppers, seeded, de-veined, minced
• 4 c chicken broth
• 1/2 c peanut butter (if using freshly ground peanuts, add 2 t of sugar)
• 1 t ground coriander seeds (i use whole seeds)
• 8 green onions, chopped, greens included
• 1/3 c each finely chopped mint and cilantro
• 2 limes cut into wedges

INSTRUCTIONS

• Rinse chicken and pat dry (very important to pat dry). In a zip lock bag, combine the flour, curry powder, salt, and pepper. Shake well. Add the chicken pieces and shake to coat well.
• heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes tossing occasionally to cook chicken evenly. Add the ginger, garlic,chili pepper, and 1/2 c of the chicken broth. Cook for 3 more minutes, scraping the pan with a spatula and stiffing to combine everything well.
• Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 c of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes.
• Right before serving, add the coriander and green onions. Salt to taste.
• Serve over rice. Top each serving with fresh cilantro, mint, and fresh lime juice.
• Serves 6-8