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.
- 59.16 ml vegetable oil
- 453.59 g boneless chicken thighs
- 2 carrots, sliced
- 2 celery ribs, sliced
- 118.29 ml shallot, chopped
- 29.58 ml fresh ginger, grated
- 2 garlic cloves, minced
- 9.85 ml curry powder
- 709.77 ml chicken stock
- 118.29 ml smooth peanut butter
- 236.59 ml coconut milk
- 29.58 ml cornstarch
- 354.88 ml medium grain rice, cooked according to package directions
- 9.85 ml saffron
- 226.79 g snow peas, trimmed
- 59.14 ml 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.