Curried Chicken and Peanut Stew

READY IN: 1hr 35mins
Recipe by TigerJo

I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about 3/4c onion, and I've used less or more celery and carrot depending on what I have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.

Top Review by kittykat 2

Made this a few weeks ago and plan on making it again this week. I WAY over peppered it. I added a few dried thai chiles and it didn't seem hot enough, so added some more hot chile powder. At some point I should have stopped. It was SO HOT, but we ate it anyway and it was delicious! I went to but the beer and could not remember what kind and I ended up with a belgian ale. It worked really well! I omitted the sugar and the cilantro. Can't wait to have it again. :)

Ingredients Nutrition

Directions

  1. In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
  2. In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
  3. Sprinkle with curry powder; mix well.
  4. Slowly add beer and stir as curry begins to thicken.
  5. Remove from heat and set aside.
  6. In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
  7. Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
  8. Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
  9. When all is well combined, add stock and simmer, covered, for 30 minutes.
  10. Remove bay leaves.
  11. Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
  12. Return chicken to stockpot.
  13. If desired, add sugar and cilantro.
  14. Taste, adjust seasonings, and serve.

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