Yum! I omitted the chilli pepper and only put 1 tsp of curry powder in, because I was making this for a family dinner and I have two young children..... But everyone loved it! I do think it would be better with the chili, but it a real table pleaser! My 4 year old has begged to have it again tomorrow night.
We enjoyed this dish and it worked well in my slow cooker. I did make some changes based upon other reviewer's comments -- I added more tomato sauce and curry powder and I used coconut milk as well (goes so well with peanut butter). I used red pepper flakes vs. the chilies and I reduced the amount of peanut butter. Also, I left out the red bell pepper as I wasn't sure it would get tender enough by adding it at the end of the cooking process. Thanks for this post.
The flavor was wonderful before I added the peanut mixture, then it only tasted like more peanut butter than anything. I would have only added about a table spoon, if that, but I added more curry and cayenne pepper, and also more tomatoe sauce and lemon to put back the zing it had. Next time I really want to taste the curry with garlic and onion. This recipe was a great start to an awesome mix of flavors and ussually I would never eat curry so thank you for changing my mind, cant beleive it needed more. With less or maybe no peanut butter I would give this 5 stars!
The curry peanut sauce was amazing!
This is incredible!!! All the flavors are just melded perfectly together! I used this as my first braising dish in my new dutch oven, and it is perfect! Thanks for posting :-)
This turned out great! I used three pounds of skin-on, bone-in chicken breasts with rib meat (no one is my house is interested in the other parts). I actually found it to lack the spice that everyone else enthused about, but that may mean that it's time to check the age on my dried spices. Also, I was unsure about the "1/2 red chili pepper." It sounds like some of the other cooks used crushed red pepper flakes, but I thought this was meant to be a fresh red or green pepper. I used half of a jalapeno and wished I had used more. The tenderness of the chicken is the best! We will try it again. Maybe with coconut milk instead of broth (omitting the peanut butter). Thanks!
This was great and different! I used 1 lb skinless boneless chicken breast and cut it into 1" chunks. I used only 1 onion and used 1 tsp chili flakes since I didn't have any chili peppers. I also used 1 cup of peanut butter (we really like peanut butter), ommitted the sherry and used green pepper instead of red pepper. This was so yummy and I will definitely make this again. I might try this with stewing beef next time. Thanks for the recipe!
We had chicken last night, but I saw this recipe early this morning and just had to try it. It's delicious! It's really spicy and needs a lot of rice to tone it down, but very yummy. We'll definitely make it again.
I made this for my peanut-butter obsessed children. They liked it, but it was a little spicy for them. The chicken came out so tender! I will definately make it again, just toned down a little.
This recipe deserves a thousand stars!!! Used 2tsp chili powder intead of chili peppers because that's what i had in hand. Used lemon juice intead of sherry wine. Thanks for sharing.