Ingredients Jump to Instructions ↓

  1. 3 lbs boneless, skinless chicken pieces, cut into 1 1/2 inch chunks or strips

  2. 1/2 cup flour

  3. 4 Tbsp curry powder

  4. 2 t. Kosher salt

  5. 1/2 t. freshly ground pepper

  6. 1/2 cup olive oil

  7. 2 Tbsp fresh ginger , minced

  8. 2 Tbsp garlic , minced

  9. 2 serrano chili peppers, seeded, de-veined, minced

  10. 4 cups chicken broth

  11. 1/2 cup peanut butter

  12. 1 teaspoon ground coriander seeds

  13. 8 green onion s, chopped, greens included

  14. 1/3 cup each finely chopped mint and cilantro

  15. 2 lime s cut into wedges

Instructions Jump to Ingredients ↑

  1. Rinse chicken and pat dry. In a small plastic bag, combine the flour, curry powder, salt and pepper. Shake well. Add chicken pieces and shake to coat. Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and ½ cup of chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well. Add peanut butter, stirring quickly to incorporate it with the chicken. Add remaining 3½ cups of broth slowly, stirring continuously for an even texture. Let simmer for 10 minutes. Before serving, add the coriander and green onions. Salt to taste. Serve with rice. Top with fresh cilantro and mint. Squeeze lime juice over as well.


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