Absolutely delicious recipes adapted from Williams-Sonoma Chicken cookbook. This curry is fairly mild. If you prefer more heat and spice, add more curry powder or some red pepper.
- 4 tablespoons vegetable oil
- 1 lb boneless chicken thighs
- 2 carrots, sliced
- 2 celery ribs, sliced
- 1⁄2 cup shallot, chopped
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 3 cups chicken stock
- 1⁄2 cup smooth peanut butter
- 1 cup coconut milk
- 2 tablespoons cornstarch
- 1 1⁄2 cups medium grain rice, cooked according to package directions
- 2 teaspoons saffron
- 1⁄2 lb snow peas, trimmed
- 1⁄4 cup peanuts, ground
- salt and pepper
- In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
- Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
- Add shallots, ginger and garlic and cook until shallots soften.
- Add curry powder, stir for 15 seconds and pour in the stock.
- Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
- Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
- Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
- In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
- To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.