Do you ever have those recipes that when you flip through your recipe binder you go, “Holy moly! Why haven’t I made that recently?” And by recently, you mean within the last 2+ years, since you started a cooking blog? Well, we’ve had a few of those moments in the past month, as we’ve been organizing, purging and including new cookbooks/recipes into our repertoire. We’re going through a bit of a cookbook stage at the moment, which includes our freshly renewed recipe binder. We apparently had a lot of recipes that we had snagged from cookbooks a few years back, that we now own the actual cookbooks for. So as we were clearing those out, we came across a handful of recipes that we consider “old favorites” that we hadn’t dug up for years. This chicken curry recipe is one of them! While we’ve made another similar Chicken in Peanut Sauce recipe, we hadn’t cooked up this chicken peanut curry since we started blogging (I tell ya, blogging is the best way to keep track of what you eat!). It immediately jumped to the top of the list of things to cook and to share on the blog, so I’m very excited to present it to you!
There are lots of powerful, complimentary flavors in this recipe and it’s incredibly filling. The protein from both the chicken and the peanut butter go a long way! And while we love it the first night, the leftovers are always better. We’ve never added the chili before but really loved it this go-round. This is a must for chicken and curry lovers! I can’t underscore enough how much you need to add this to your recipe collection.
Chicken Peanut Curry (serves 4)
2 lbs. boneless, skinless chicken breasts cut into 1-inch chunks
1/2 cup flour
4 tbsp curry powder
2 tsp salt
1/2 tsp fresh ground pepper
1/2 cup olive oil
2 tbsp fresh ginger, minced
2 tbsp garlic, minced
2 serrano chili peppers, seeded, de-vined, minced
4 cups chicken broth
1/2 cup peanut butter
1 tsp ground coriander
8 green onions, chopped, greens included
1/3 cup cilantro
Lime juice, to taste
Rinse chicken and pat dry. In a gallon-size bag, combine flour, curry powder, salt and pepper. Shake well to mix, then add chicken and shake to coat. Begin to heat the oil in a large saucepan on medium-high heat. Add the chicken, then cook 5-10 minutes tossing occasionally to cook evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the broth. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine well.
Add the peanut butter, stirring quickly to incorporate it with the chicken mixture. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to keep an even texture. Let simmer for 10 minutes. Right before serving, add coriander and green onions, then salt to taste. Serve over rice and top with cilantro and a splash of lime juice. Enjoy!